Sauteed Mizuna & Mushrooms with Minced Chicken

31 January 2012
Alter
Ingredients
  • 1 large egg white, lightly beaten
  • 3 Tbsp tamari, divided
  • 2 cloves garlic, finely chopped
  • 1 pound boneless, skinless chicken breast, very finely chopped
  • 2 tsp peanut oil
  • 1/3 cup finely chopped carrot
  • 1/3 cup finely chopped onion
  • 1/2 cup finely chopped zucchini
  • 1 cup sliced portabella mushrooms
  • 1 teaspoon chili garlic sauce
  • 1 Tablespoon freshly squeezed lime juice
  • 1 bunch mizuna, trimmed (or other leafy green)
  • 1/4 cup unsalted peanuts  (optional)
  • 1/4 cup finely chopped green onions  (optional)
Preparation
  1. In a medium bowl, mix egg white with 1 Tbsp of the tamari, and the garlic and chicken. Cover and refrigerate for 1 hour.
  2. Heat 1 tsp of the oil in a wok or large skillet over high heat. Add chicken mixture and cook, stirring constantly, 4 to 6 minutes, or until chicken is cooked through and appears opaque. Remove chicken from the pan and transfer to a plate; set aside.
  3. Heat remaining tsp of oil in the pan. Add carrots, onions, zucchini and mushrooms, and cook, stirring constantly, for 1 minute.
  4. Add remaining soy sauce, chili garlic sauce, lime juice, &  greens and cook, stirring often, until slightly wilted.
  5. Return chicken to pan and toss well. Garnish with peanuts & green onions and serve.
From RecipeGirl

Parent Category: Recipes
Category: Meat

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