If you are looking for different ways to cook potatoes for breakfast this recipe is for you. It combines new potatoes, jalapeno chile peppers…
Created by: Chef Keith Snow
Active Time: 45 minutes
Total Time: 45 minutes
Recommended Beverage: sake
An easy Asian inspired dish that is packed full of nutrients and antioxidants. Shitake mushrooms are vitamin rich and tasty. This dish may seem “gluten free” but be careful because some soy sauce brands contain wheat, therefore Celiacs should proceed with caution when using soy sauce.
2 lbs chicken breast diced
3 tbs cornstarch
3 tbs olive oil
2 lbs shitake mushrooms slice (no Stems)
1 tbs ginger minced
2 medium shallots chopped
3 cloves garlic chopped
2 whole green onion sliced
1 whole green pepper diced
3 tbs soy sauce low sodium
1 cup chicken broth low sodium
1 head iceberg cut in 6 wedges
1 tbs hot chili peppers minced
1. In a bowl coat the diced chicken with the cornstarch. In a nonstick pan over medium high heat, brown the chicken with some of the olive oil and remove when the chicken is golden brown.
2. In the same pan over medium high heat, saute the ginger, garlic, shallot, green pepper and hot chili peppers. Cook these until they start to color or about 2-3 minutes.
3. Add the shitake mushrooms and cook until they become soft about 3-4 minutes. Now add the chicken broth, sesame seeds, soy sauce, green onion and chicken. Cook until slightly thickened.
4. Remove from the heat, season to taste and serve in quartered iceberg lettuce cups.
Chef’s Notes: This dish may seem “gluten free” but be careful because some soy sauce brands contain wheat, therefore Celiacs should proceed with caution when using soy sauce.[/private]