EatSmarter exclusive recipe

Stir-Fried Chickenwith Shiitake, Snow Peas and Bell Pepper

Stir-Fried Chicken - Stir-Fried Chicken - Great Asian-style dish for those who shy away from spicy food
Stir-Fried Chicken - Great Asian-style dish for those who shy away from spicy food

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Calories:175 kcal
Difficulty:easy
Preparation:20 min
Ready in:40 min
Low-sugar
low-carb
Low-fat
Vitamin-rich
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1 serving contains (Percentage of daily recommendation)
Calories175 kcal(9%)
Protein25 g(50%)
Fat4 g(5%)
Carbohydrates7 g(3%)
Added Sugar0 g(0%)
Roughage3 g(10%)

Recipe development: EAT SMARTER

Ingredients

For servings

6dried Shiitake mushroom
2Chicken breast (about 200 grams)
1Egg
1 tablespoonCornstarch
1 ½ tablespoonsVegetable oil
Salt
Pepper
1 piecefresh Ginger root (about 30 grams)
4 ouncesSnow pea
2Scallions
1small yellow Bell pepper (about 125 grams)
¾ cupsChicken broth
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Kitchen Utensils

2 Bowls, 1 Plastic wrap, 1 Cleaver, 1 Cutting board, 1 Whisk, 1 Small knife, 1 Wok, 1 Slotted spatula

Directions

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1 Soak the dried mushrooms in warm water for about 30 minutes.
2 Meanwhile, rinse chicken, pat dry, wrap in plastic and freeze for about 10 minutes.
3 With a cleaver or a large sharp knife, cut the chicken into thin slices (about 3 mm or approximately 1/8 inch).
4 Separate the egg (save yolk for another use). Whisk together the egg white, 3 tablespoons water, cornstarch and 1 tablespoon oil in a shallow bowl. Season with salt and pepper.
5 Place the chicken slices in the egg white mixture and turn to coat. Let marinate 15-20 minutes.
6 Drain mushrooms, squeeze out excess liquid and cut into small pieces. Peel ginger root and finely chop.
7 Rinse peas, wipe dry and cut lengthwise into thin strips.
8 Rinse scallions, wipe dry and cut into thin slices.
9 Cut bell pepper into quarters and remove seeds. Rinse, wipe dry and cut into narrow strips.
10 Heat remaining oil in a wok or large frying pan over high heat. Cook chicken until browned and cooked through, stirring constantly.
11 Add mushrooms, snow peas, onions and bell pepper and cook until tender and browned, stirring constantly, about 2 minutes.
12 Add ginger and broth, bring to a boil and season with salt and pepper. Serve immediately with basmati rice, if desired. 
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