Serves: 1
Prep Time: 15 minutes
Total Time: 20-25 minutes
Equipment: wok or large skillet
Ingredients:
- Chicken breast, thinly sliced: 4 oz
- White mushrooms, sliced: 1 oz
- Fresh ginger root, minced: 1/5 tbsp
- Olive oil: 1/2 tsp
- Soy sauce: 2 tsp
Directions:
- Heat oil until smoking in a wok or large skillet over high heat.
- Add the ginger and cook for 30 seconds more. Stir in the chicken and cook for 2-3 minutes until browned. Then stir in the mushrooms and cook for another 2 minutes.
- Pour the soy sauce into the stir fry and bring to a boil. Cook for 30 seconds until the sauce has thickened.
- Remove from the heat and transfer to a serving dish.
Nutrition Facts:
| Serving Size | 1 |
| Number of Servings | 1 |
| Energy (kcal) | 170 |
| Total Fat (g) | 5.4 |
| Saturated Fat (g) | 0.3 |
| Cholesterol (mg) | 77 |
| Sodium (mg) | 663 |
| Total Carbohydrates (g) | 2.1 |
| Dietary Fiber (g) | 0.4 |
| Sugar (g) | 0.2 |
| Protein (g) | 27.1 |
| Calcium (%) | 1 |
| Iron (%) | 4 |
| Potassium (mg) | 565 |