Recipes
Shiitake-Herb Chicken Sauté
4 servings
30 minutes total
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Ingredients
- 2 fresh chicken fillets (about 1 ½ lb)
- 1 teaspoon sesame oil
- ½ cup water
- 1 (5-oz) package sliced shiitake mushrooms
- 8 oz sugar snap peas
- ½ cup ginger dressing
- 2 limes, for juice
- 3 tablespoons fresh basil, coarsely chopped
- 3 tablespoons fresh mint, coarsely chopped
- 2 oz mixed greens
- Sriracha, optional for drizzling
Steps
- Cut chicken into 4 equal pieces; coat with oil (wash hands). Preheat large, nonstick sauté pan on medium 2–3 minutes. Add chicken to pan and cook 4–5 minutes on each side or until browned. Add water, mushrooms, and peas; cook 4–5 minutes, stirring occasionally, or until liquid has reduced, peas are tender, and chicken is 165°F.
- Stir in dressing and remove pan from heat; let stand 5 minutes. Meanwhile, squeeze limes for juice (4 tablespoons) and chop herbs. Toss mixed greens with lime juice and herbs. Slice chicken, then serve with vegetables and pan juices over salad mixture drizzled with sriracha, if desired.
Amount per ¼ recipe serving: Calories 330, Total Fat 12g, Sat Fat 2.5g, Trans Fat 0g, Chol 95mg, Sodium 480mg, Total Carb 17g, Fiber 3g, Sugars 3g, Protein 39g, Calc 6%, Vitamin A 0%, Vitamin C 0%, Iron 20%