Faster than Chinese delivery without the MSG and massive amounts of processed oil you say? No problem.
Time: 30 minutes
Serves: 4
Ingredients:
1 tablespoon extra-virgin coconut oil 1 pound boneless-skinless chicken breast – sliced 1 tablespoon dark sesame oil 1 red bell pepper – seeded and roughly chopped 1 green bell pepper – seeded and roughly chopped 8 green onions – sliced diagonally 3 cloves garlic – finely chopped or crushed 2 tablespoons dry sherry 2 tablespoons soy sauce 4 cups bean sprouts ½ cup fresh Italian parsley – roughly choppedPreparation:
Preheat a large wok with the coconut oil over high heat. Add the chicken, stirring often for three minutes.
Add the sesame oil, peppers, onions and garlic to the wok, stirring often for four more minutes.
Pour in the sherry, soy sauce and bean sprouts, continuing to stir for three minutes.
Remove from heat, stir in the parsley and serve.
Another great dish!!!! What can I say but FANTASTIC!!!!!! So when you decide to publish a cook book, I want the first copy signed. LOL From your # 1 fan.
Kim
You don’t waste any time making these dishes once they’re posted! Sharing these creations has forced me to measure and record while cooking. Since most of the writing work is already done, a cookbook may just happen. Thanks Kim!
Finally made this tonight for the hubby. We both love this dish! It’s like Chow Mein without the guilt.