Korean Stir Fry

Korean Stir Fry
(good for all phases)

•Chicken breast (2 lbs)
•Napa cabbage
•Bok Choy
•Snow Peas
•Button mushrooms
•Shiitake mushrooms
•Bell peppers
•Pepper, salt and Sriracha sauce (or any hot sauce) (make sure you read labels and your hot sauce is all zeros)

In large bowl, mix together chicken, ginger, pepper, and salt.In large frypan, heat olive oil over medium high temperature.Add chicken mixture and stir fry until chicken is opaque, about 3 minutes. Then remove chicken from fry pan.Add Napa cabbage, leeks, Shiitake mushrooms, button mushrooms, snow peas, and bok choy continuing to stir fry about 3-4 minutes or less depending on how crunchy you like your vegetables.Add back chicken and stir just until heated through, about 2 minute.Finally, gently stir 3 tablespoons sriracha sauce (the sauce is hot so add only 1 tbsp first, then add more if you can handle more heat).Serve immediately and enjoy. It’s Just That Simple.
July 15, 2014 by Kristi Kirkham
Tags: Poultry
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