Chicken and Shiitake Stir-Fry with Peas and Pea Tendrils
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 servings
- 1/2 cup soy sauce
- 2 tablespoons sesame oil
- 2 tablespoons canola oil
- 2 tablespoons minced peeled fresh ginger
- 6 garlic cloves, finely chopped
- 1/3 cup unseasoned rice vinegar
- Carbohydrate 24 g(8%)
- Cholesterol 83 mg(28%)
- Fat 13 g(20%)
- Fiber 7 g(26%)
- Protein 33 g(65%)
- Saturated Fat 2 g(9%)
- Sodium 1278 mg(53%)
- Calories 341
Preparation Heat oils in large nonstick skillet over medium-high heat. Add garlic and ginger; sauté 30 seconds. Add mushrooms, carrots, and leeks; sauté 2 minutes. Add chicken; sauté 2 minutes. Stir soy and vinegar into chicken; cook 2 minutes, stirring often. Add sugar snaps and peas;sauté 3 minutes. Add tendrils or sprouts; stir just until wilted. Remove from heat. Mix in onions. Season with salt and pepper.
Preparation Heat oils in large nonstick skillet over medium-high heat. Add garlic and ginger; sauté 30 seconds. Add mushrooms, carrots, and leeks; sauté 2 minutes. Add chicken; sauté 2 minutes. Stir soy and vinegar into chicken; cook 2 minutes, stirring often. Add sugar snaps and peas;sauté 3 minutes. Add tendrils or sprouts; stir just until wilted. Remove from heat. Mix in onions. Season with salt and pepper.
