chicken kabocha stir fry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
6 oz chicken breast1 tsp olive oil1/2 tsp coconut oilhalf of a small kabocha squash (about 400 grams/14 oz) washed, unpeeled, diced1/2 cup snow peas1/2 cup red bell pepper1/2 cup chopped green onions1/2 cup mushrooms, sliced1/4-1/2 cup enoki mushrooms4 cloves garlic2 tbsp soy sauce (divided)1 tsp orange zest1 tsp ginger1/4 cup miso (prepared from paste)
Cook chicken breast strips in a cast-iron skillet with water, pepper, poultry seasoning, and a small amount of olive oil.
Steam kabocha, peas, and bell pepper.
Heat remainder of olive oil and coconut oil in large skillet over medium-low. Add garlic and large sliced mushrooms (save enoki until later). After a minute or two, add the rest of the steamed veggies, green onions, and the chicken. Add soy sauce, miso, ginger, orange zest, and tstir fry. Top with enoki mushrooms; let heat until the enoki mushrooms are cooked. Serve as-is (it's really filling!) or over brown rice.
Number of Servings: 2
Recipe submitted by SparkPeople user SERPENTINE.
Steam kabocha, peas, and bell pepper.
Heat remainder of olive oil and coconut oil in large skillet over medium-low. Add garlic and large sliced mushrooms (save enoki until later). After a minute or two, add the rest of the steamed veggies, green onions, and the chicken. Add soy sauce, miso, ginger, orange zest, and tstir fry. Top with enoki mushrooms; let heat until the enoki mushrooms are cooked. Serve as-is (it's really filling!) or over brown rice.
Number of Servings: 2
Recipe submitted by SparkPeople user SERPENTINE.
Nutritional Info Amount Per Serving
- Calories: 261.2
- Total Fat: 4.9 g
- Cholesterol: 49.3 mg
- Sodium: 1,002.6 mg
- Total Carbs: 27.0 g
- Dietary Fiber: 4.4 g
- Protein: 25.6 g
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