Ingredients
- 4 boneless, skinless chicken breasts, butterflied and lightly pounded
- 1 head broccoli, cut up
- 3 tbsp ginger, minced
- 3 tbsp garlic, minced
- ½ cup scallions, chopped
- 2 tsp safflower oil
- 1 tsp sesame oil
- ½ cup low sodium soy sauce
- 1 cup dehydrated shiitake mushrooms
- 2 cups water
- 2 tbsp cornstarch
Make it step by step
- Soak the shiitake mushrooms in a bowl of warm water til pliable and soft, 20 minutes.
- Remove them straining the soaking water through a sieve or cheese cloth and reserving.
- Slice up the mushrooms and reserve.
- Slice up the chicken into thin pieces and coat with * 1 tbsp soy sauce, the sesame oil, and 2 tbsp cornstarch.
- Allow the chicken to marinate for 20 minutes.
- In a heated wok or large saute pan, add the safflower oil and briefly fry the chicken strips.
- Add the ginger and garlic and toss together coating evenly.
- Add the broccoli and ½ of the shiitake water to the pan and cover steaming for 5 minutes until the broccoli is cooked.
- Add the scallions and remaining soy sauce to the pan and cook 1 minute longer.
- The resulting dish is one that is high in flavor and low in carbohydrates.
- For all intent and purposes, the cornstarch can be omitted resulting in a broth as opposed to a sauce.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.