1 chicken breast, quarter, cut into
slivers
1/2 c. onion, sliced
1/2 c. carrots, sliced
1/2 c. mushrooms, sliced
1 tbsp. peanut oil
1 garlic clove
2 tbsp. low, sodium soy sauce
Heat oil in a large skillet or wok.
Sautee all ingredients except soy sauce over
high heat.
Stir fry for 13 minutes and lower heat to medium
and cook until chicken is cooked through and legs
are tender and crisp about 10 minutes.
Toss with soy sauce.
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