Thai Portobello Chicken Stir-Fry Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
1/2 cup Thai peanut sauce
1/2 cup teriyaki sauce
1/4 cup chunky peanut butter
2 teaspoons Worcestershire sauce
3/4 pound boneless skinless chicken breasts, cut into thin strips
3 tablespoons olive oil, divided
1 tablespoon sesame oil
3 cups chopped sweet onions
4 celery ribs, sliced diagonally
2 medium carrots, sliced diagonally
1/2 pound sliced baby portobello mushrooms
4-1/2 teaspoons minced fresh gingerroot
3 garlic cloves, minced
1/3 cup thinly sliced green onions
Hot cooked rice
Instructions
In a small bowl, combine the peanut sauce, teriyaki sauce, peanut butter and Worcestershire sauce; set aside.
In a large skillet or wok, stir-fry chicken in 1 tablespoon olive oil and sesame oil until no longer pink. Remove and keep warm.
Stir-fry the sweet onions, celery and carrots in remaining oil for 4 minutes. Add the mushrooms, ginger and garlic; stir-fry 4-6 minutes longer or until vegetables are crisp-tender.
Stir sauce mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken; heat through. Sprinkle with green onions. Serve with rice. Freeze option: Freeze cooled chicken mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary. Sprinkle with green onions.
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