You can substitute cleaned and peeled shrimp as an alternative to the chicken in this deliciously versatile stir-fry.Chicken Stir-fry with Shiitake Mushrooms and Snow Peas
Preparation Time 10 min | Cooking Time 10 min:
4 servings

Ingredients

? cup low-fat, low-sodium chicken stock
2 tablespoons fish sauce
? teaspoon sugar
3 tablespoons almond oil
2 clove garlic, minced
1 boned and skinned chicken breast (about 1 pound), cut into 1-inch cubes
4 ounces shiitake mushroom, halved
4 ounces now peas
? cup mirin


Steps

In a medium bowl, combined the chicken stock, fish sauce and sugar and stir until the sugar dissolves.
Put 2 tablespoons of the almond oil in a wok or large saut? pan and heat over medium-high heat. Add the garlic and stir-fry for 30 seconds. Add the chicken and stir fry tossing and turning for 2 minutes or until browned. Remove the chicken to a plate.
Add the remaining 1 tablespoon of almond oil to the pan and add the mushrooms and snow peas and stir-fry until tender, about 1 minute.
Return the chicken to the wok or pan and stir-fry over high heat for 1 minute. Add the mirin and continue to cook for 15 seconds. Add the reserved sauce and continue to cook, tossing the chicken until cooked through and the sauce is slightly thick, about 1 minute.
Serve over rice.


Nutritionals

Calories per serving (without rice): 26
Saturated fat: 4.2% of calories
Monounsaturated fat: 26% of calories