I’ve been posting recipes lately as I’ve been making them, so you may notice a lot of similar ingredients week by week as I try to find ways to use all the fresh produce I buy on a weekly basis. This recipe was my tasty dinner last night. Very quick and easy if you have some leftover chicken breast kicking around, some veggies and some Asian staple ingredients in the pantry. This is for 2 servings…
Ingredients:
1 Roasted Chicken Breast, sliced into strips
1 Small Package Sliced Button Mushrooms
1 Clove Garlic, minced
1 Dry Chili [optional]
1 Tbsp Ginger, jarred paste or freshly grated
1/2 Cup Red Cabbage, sliced fine
2 Med Celery Stalks, sliced on the diagonal
1 Med Carrot, sliced into long semi-circles
1/4 Cup Red Pepper, sliced into sticks
1/2 Cup Fresh Pineapple, cut into chunks
2 Tbsp Hoisin Sauce
Olive Oil
Sesmae Oil
Toasted Sesame seeds
1/4 Cup Fresh Basil Leaves, cut into ribbons [chiffonade if you want to be fancy…]
Chicken Stock – optional if stirfry is too dry
Exercise[The]Demons 