Stir-frying is a speedy process, so you won’t have time to chop and mix once you start cooking. Have your ingredients ready to go cut the vegetables into small, nearly bite-size uniform pieces for even cooking. You can substitute ground turkey for the chicken.” Sriracha, a widely available hot chili sauce, provides a spicy kick plus capsaicin, a compound that boosts fat burning during exercise. Serve the stir-fry with brown rice.
Jump to RecipeMethod :
- Heat a wok or large skillet over medium-high heat. Add 1 tablespoon of the oil. Add the chicken and cook for 5 minutes, or until no longer pink. Remove the chicken from the wok.
- In the same pan, add the remaining 1 tablespoon oil and the onion. Cook for 2 to 3 minutes, or until the onion is translucent.
- Add the garlic and ginger and cook for 1 minute, or until fragrant and golden, being careful not to let either burn. Add the green beans, broccoli, cabbage, and mushrooms. Cook for 5 minutes, or until slightly tender.
- Add the soy sauce, sriracha, and vinegar or lime juice. Cook for 2 to 3 minutes, or until reduced slightly. Return the chicken to the wok. Add the scallions and cilantro. Remove the wok from the heat and add the salt, if using. Garnish with the peanuts.
Chicken With Green Beans And Broccoli
Stir-frying is a speedy process, so you won’t have time to chop and mix once you start cooking. Have your ingredients ready to go cut the vegetables into small, nearly bite-size uniform pieces for even cooking. You can substitute ground turkey for the chicken.” Sriracha, a widely available hot chili sauce, provides a spicy kick plus capsaicin, a compound that boosts fat burning during exercise. Serve the stir-fry with brown rice.
Ingredients
- 2 tablespoons canola oil
- 1 pound ground chicken breast
- 1 small onion thinly sliced
- 3 cloves garlic minced
- 1 tablespoon peeled and grated fresh ginger
- ½ pound trimmed green beans cut in half (about 3 cups loosely packed)
- ½ pound broccoli crowns cut into ½” pieces (about 3 cups)
- ½ pound cabbage thinly sliced (about 3 cups loosely packed)
- ¼ pound shiitake mushrooms thinly sliced (about 1¼ cups loosely packed)
- 3 tablespoons reduced-sodium soy sauce
- 2 tablespoons sriracha or other hot chili sauce
- 1 tablespoon rice wine vinegar or lime juice
- 3 scallions green and white parts, thinly sliced
- 1 bunch cilantro stems removed, coarsely chopped
- 1/8 teaspoon salt optional
- ¼ cup chopped peanuts
Instructions
- Heat a wok or large skillet over medium-high heat. Add 1 tablespoon of the oil. Add the chicken and cook for 5 minutes, or until no longer pink. Remove the chicken from the wok.
- In the same pan, add the remaining 1 tablespoon oil and the onion. Cook for 2 to 3 minutes, or until the onion is translucent.
- Add the garlic and ginger and cook for 1 minute, or until fragrant and golden, being careful not to let either burn. Add the green beans, broccoli, cabbage, and mushrooms. Cook for 5 minutes, or until slightly tender.
- Add the soy sauce, sriracha, and vinegar or lime juice. Cook for 2 to 3 minutes, or until reduced slightly. Return the chicken to the wok. Add the scallions and cilantro. Remove the wok from the heat and add the salt, if using. Garnish with the peanuts.