Chicken Stir Fry With Shiitake & Green Beans | Wild Fork
Toss chicken with shiitake mushrooms and green beans in a savory stir-fry sauce for a quick, balanced, umami-packed weeknight dinner.
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Cooking tools:
- Colander
- Paper towel
- Mixing bowl
- Nonstick skillet
- Measuring spoon
- Spatula
- Serving platter
- Stove
Ingredients
- 1¼ lbs. Thin-Sliced Chicken Breast, thawed and cut into strips
- 8 oz. Fresh or WFF Green Beans, cut into 2” pieces
- ¼ Cup Soy Sauce
- 1 Tbsp. Cornstarch
- 4 Tbsp. Canola Oil
- 8 oz. Fresh Shitake Mushrooms, stems removed
- 3 Garlic Cloves, minced
- 1 Tbsp. WFF Ginger, thawed
- 1 Red Fresno or Jalapeño Chile, thinly sliced
- 2 Green Onions, thinly sliced, for garnish
- 1 Tbsp. Sesame Seeds, toasted, for garnish
- ½ Cup Low Sodium Chicken Broth
- 4 Tbsp. Soy Sauce
- 2 Tbsp. Chili Sauce
- 1 Tbsp. Sugar
- 1 tsp. Cornstarch
- 1 Tbsp. Sesame Oil
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