Beautiful baby shiitake mushrooms, tender green pea shoots, and sweet potatoes are featured with a pre-made savory scallion sauce in this satisfying stir-fry rice bowl.
What You Get
Baby shiitake mushrooms
Sweet potato sticks
What You’ll Need
Soy sauce (optional)
Makes 3 servings
Active Time: 15 minutes
Total time: 20 minutes
Remove the chicken from the packaging and drain and pat dry with a paper towel.
In a large frying pan or wok over medium-high heat, warm 2 tablespoons canola oil. Add the chicken and stir-fry until golden and cooked through, about 7 minutes. Using a slotted spoon, transfer to a plate and set aside.
Into the same hot pan or wok, add the shiitakes and stir-fry until they begin to brown, 5 minutes. Add the sweet potato and continue to cook until nearly tender, 5 minutes.
Return the chicken to the pan, drizzle with the ginger-scallion sauce, and stir to coat. Simmer until the sauce thickens slightly, 1 minute. Season to taste with soy sauce, if you like. Fold in the pea shoots last, just until they wilt.
During the last few minutes of cooking, reheat the rice in the microwave, according to package instructions.
Heap the rice on plates and spoon the chicken stir-fry over. Serve warm, with sriracha for drizzling, if you like an extra kick.
Contains: wheat, soy.
Note: The chicken may arrive frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost it same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes.
*Depending on availability, your bundle may arrive with brown rice.