Avg. rating 5 from 2 votes.Recipe Information
# of Servings: 4
Recipe Created By: Linda Marienhoff Coss
Ingredients
2 boneless, skinless chicken breast halves
1 8 oz pkg fresh button mushrooms
3 green onions
3/4 cup julienne-sliced sun dried tomatoes in oil, drained, oil reserved
2 1/2 Tbsp reserved oil from tomatoes, divided use
1 Tbsp Chinese 5-Spice seasoning, divided use
Directions
Slice chicken breast halves into thin strips, and then cut strips into 1-inch pieces. Set aside.
Slice mushrooms. Chop green onions (including green tops). Set aside.
Heat 1/2 tablespoon oil in 12-inch skillet over medium-high heat. Add chicken and 1/2 tablespoon Chinese 5-Spice Seasoning; sauté for 3 minutes. Add sliced mushrooms, sun-dried tomatoes, and remaining 1/2 tablespoon Chinese 5-Spice Seasoning; sauté for an additional 3 minutes. Mix in green onions and remaining oil and cook just until heated through (approximately 30 seconds). Serve immediately, over rice.
Notes
Reprinted with permission from “What’s to Eat? The Dairy-, Egg- and Nut-Free Food Allergy Cookbook” by Linda Marienhoff Coss available at at www.foodallergybooks.com [1] and www.amazon.com [2]