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.
¼ Cup Soy Sauce
1 Tbsp. Cornstarch
4 Tbsp. Canola Oil
8 oz. Fresh Shitake Mushrooms, stems removed
3 Garlic Cloves, minced
1 Tbsp. WFF Ginger, thawed
1 Red Fresno or Jalapeño Chile, thinly sliced
2 Green Onions, thinly sliced, for garnish
1 Tbsp. Sesame Seeds, toasted, for garnish
Sauce:
½ Cup Low Sodium Chicken Broth
4 Tbsp. Soy Sauce
2 Tbsp. Chili Sauce
1 Tbsp. Sugar
1 tsp. Cornstarch
1 Tbsp. Sesame Oil
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.
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.
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.
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
