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Chicken With Green Beans And Broccoli

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.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 322
Ingredients Method

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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.