Chili Chicken Stir-fry

Allergies: Soya4 ServingsCooking Time: 50 MinutesCalories: 365 per serving

Put your wok to work with this wonderful one-of-a-kind stir-fry. This healthy meal will silence growling stomachs.

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Phase 1-2-3

Ingredients

  • 1 1/2 lbs chicken breast, cooked cubed
  • 2 cups green onion, sliced
  • 2 cups chinese cabbage, finely sliced
  • 2 cups portobello mushrooms, quartered
  • 2 cups soybean sprouts
  • 1 tbsp vegetable oil
  • 1 tbsp cider vinegar
  • 1 tbsp hot sauce
  • 2 tbsp tamari soy sauce
  • 1/4 tsp chili paste
  • 1/2 tbsp chili powder
  • 2 tbsp ginger

Directions

  1. Combine all ingredients in a large pot except for pickles and greens. Bring to boil, stirring constantly.
  2. Reduce to low heat and cook for 50 minutes or until the stock is completely evaporated.
  3. Divide mixture into individual serving dishes or in a large dish. Refrigerate.
  4. Serve on the greens, with dressing and pickles.
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