As with any of these recipes, how much chicken you decide to cook up depends on how many people you’re cooking for and if you want seconds and/or leftovers. Since we only need a chicken per person, but I want some for leftovers, I’ll be making 4. So adjust according to your needs, as always.
- 4 chicken breasts, cut into thin strips
- olive oil
- ginger, minced (you can use powdered/fresh; I happen to have pickled ginger on hand, so I’m going to give that a whirl)
- garlic clove, minced
- crushed red pepper flakes, to taste
- 6 scallions/green onions, julienned- 2 in.
- 1 can water chestnuts, drained and minced
- 1 can bamboo shoots, drained and minced (opt.)
- 2 oz. raw peanuts, toasted (opt.)
- 1 carrot, minced
- 8 shiitake mushrooms, prepared and minced (plain mushrooms are fine, just sauté them up and then mince)
- about ¼ c. soy sauce (a little less)
- 1-2 T. honey- depending on how sweet you want it
- little crispy rice noodles (opt.)
1. Heat a large skillet over high heat. Add a little oil to start off with, then add water when needed- a tbsp. at a time.
2. Add chicken and season with salt and pepper (lots of pepper for extra spice).
3. Add garlic, ginger and red pepper flakes (the latter two according to taste); cook for a couple of minutes.
4. Add scallions and cook for another minute.
5. Add soy sauce and honey to form a sauce and glaze the chicken.
6. Remove from heat.
7. Serve wrapped in lettuce, or on top of shredded lettuce.