Fitness Week Recipe: Chicken and Mushroom Stir Fry

ADDITIONAL CONTRIBUTORS Dane Feldman

By Dane Feldman

Photo by Dane Feldman.

Every once in a while I like to cook something simple and easy, but that doesn’t mean plain pasta and cheese. What I love about this stir fry recipe is that it can be made with pretty much any combination of vegetables and meat, but the baby bella mushrooms are a can’t miss here. The partnership of vegetables, protein, and carbohydrates makes this a near-perfect meal for fitness week.

What you’ll need:
3 pieces thin-sliced chicken breast
1 package baby bella mushrooms
1 small bag sugar snap peas
1 carrot
4 scallions, green parts
2 eggs
1 1/2 cups lo mein noodles
1/4 cup soy sauce
1/4 cup honey teriyaki sauce
1 tbsp minced garlic
Black pepper
Olive oil

Directions:
Trim and cube the chicken. Wash and chop the scallion and the carrot.

Heat a generous amount of olive oil in a large saute pan or wok. Add in the garlic and stir.

Cook the noodles.

When the oil is hot, add in the chicken and cook for 5-8 minutes. Then, add in the scallion, mushrooms, carrots, and snap peas. Add more oil if needed and saute for another 5 minutes.

Crack in the eggs and scramble them. Once the eggs start to whiten, stir in the soy sauce and teriyaki. Let the vegetables cook down for a few minutes and add the noodles to the pan/wok. Serve and add in black pepper to taste.

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