From: Debbi
Servings: 4
Tags: poultry, main
Date Added: May 3, 2017
Scott:
Ana:
Alex:
Ingredients
- 8 dried shiitake or wood ear (or 2 cup regular) mushrooms
- 12 oz boneless skinned chicken breast, cut in 1" pieces
- 3/4 cup water
- 3 Tbs juice concentrate
- 3 Tbs soy sauce
- 2 tsp cornstarch
- 1/4 tsp ground ginger
- 1/4 tsp ground cinnamon
- 1/4 tsp ground red pepper
- 1/4 cup slivered almonds
- 2 green, red, or yellow bell peppers cut into 2" strips
- 2 apples, thinly sliced
- 2 cups hot cooked brown rice
Steps
1) Soak mushrooms in warm water 30 minutes
2) Squeeze, discard stems, and slice thinly
3) Mix water, juice concentrate, soy sauce, cornstarch, ginger, cinnamon, and red pepper
4) Set aside
5) Brown almonds in dry skillet 2-3 minutes
6) Remove and set aside
7) Saute mushrooms, peppers and apples in a small amount of water for 1-2 minutes
8) Remove and set aside
9) Stir-fry chicken 3-5 minutes, until no longer pink
10) Push chicken from center of pan
11) Stir sauce, and add to center of skillet
12) Stir and cook until thick and bubbly
13) Add apple mixture
14) Stir to coat, and cook 1-2 minutes more
15) Stir in almonds
16) Serve over hot rice