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Recipe:Chicken Stir Fry

With Shiitake and Green Beans
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes

Not your average stir fry! We take ours up a few notches with delicious shiitake mushrooms and crunchy green beans, tossed with garlic, ginger, chili pepper and soy sauce for a light-yet-fulfilling meal you'll enjoy again and again. Serves 4 - .

Ingredients

Serving Size

  • ANTIBIOTIC FREE CHICKEN BREAST STRIPS, thawed

    2.5 lbs
    Qty 1¼ lbs.
    $9.95

  • Soy Sauce

    Qty ¼ Cup

  • Cornstarch

    Qty 1 Tbsp.

  • Canola Oil

    Qty 4 Tbsp.

  • ORGANIC GREEN BEANS - CASCADIAN FARMS

    1 lbs
    Qty 1 Cup
    $2.03

  • Fresh Shitake Mushrooms, stems removed

    Qty 1 Cup

  • Garlic Cloves, minced

    Qty 3 cloves

  • FROZEN GINGER - DOROT

    1 box
    Qty 1 Tbsp.
    $2.28

  • Red Fresno or Jalapeño Chile, thinly sliced

    Qty 1

  • Green Onions, thinly sliced, for garnish

    Qty 2 Stems

  • 1 Tbsp. Sesame Seeds, toasted, for garnish

    Qty

  • Sauce:

  • Low Sodium Chicken Broth

    Qty ½ Cup

  • Soy Sauce

    Qty 4 Tbsp.

  • Chili Sauce

    Qty 2 Tbsp.

  • Sugar

    Qty 1 Tbsp.

  • Cornstarch

    Qty 1 tsp.

  • Sesame Oil

    Qty 1 Tbsp.

Cooking
Instructions

  1. Chicken: Place thawed chicken strips in a colander and using paper towels, pat dry. Transfer to a bowl and toss with soy sauce. Sprinkle the cornstarch and toss. Set aside.
  2. Heat 1 Tbsp. oil in large non-stick skillet on high heat. Add a small batch of chicken and stir fry for 2-3 minutes. Transfer to a bowl and repeat with remaining chicken. Add more oil, stir-fry green beans, add shiitake and continue to stir-fry a few more minutes. Add garlic, ginger, and chili pepper and after stir frying for 30 seconds, add chicken.
  3. Sauce: In a small bowl, combine ingredients of sauce in a bowl. Add to skillet stirring constantly. Bring to a simmer and cook until slightly thickened, about 1 minute.
  4. To Serve: Transfer to a platter and garnish with green onions and sesame seeds.
    *USDA recommends cooking poultry to a minimum internal temperature of 165°F. 

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