0
1 tomato
1/2 large onion
2 cups sliced button mushrooms
1 cup green beans, sliced into thirds, or small broccoli florets
1/3 cup hoisin sauce
1 tsp hot chili-garlic sauce
1/2 tsp grated fresh ginger
2 skinless, boneless chicken breasts
vegetable oil
Slice tomato into small wedges and thinly slice onion. Prepare mushrooms and beans. In a small bowl, stir hoisin with chili-garlic sauce and ginger. Slice chicken into strips.
Lightly oil a large, non-stick frying pan and set over medium-high heat. When hot, add chicken and mushrooms. Stir-fry until chicken and mushrooms are golden-tinged, from 5 to 7 minutes.
Stir in hoisin mixture, then add tomato, onion and beans. Cover and stir occasionally until vegetables are tender-crisp, 3 to 5 minutes. Great with steamed sticky rice.
Calories 214, Protein 23.2g, Carbohydrates 21.2g, Fat 4.3g, Fibre 3.5g, Sodium 524mg.
This is a healthy homemade version of comforting Chinese takeout. It has a thick, sticky sauce loaded with lots of fresh veggies and tender chicken. Perfect over rice.