• 1 large egg white, lightly beaten

  • 3 Tablespoons soy sauce, divided

  • 2 cloves garlic, finely chopped

  • 1 pound boneless, skinless chicken breast, very finely chopped

  • 2 teaspoons canola or peanut oil

  • 1/3 cup finely chopped carrot

  • 1/3 cup finely chopped yellow onion

  • 1/2 cup chopped water chestnuts

  • 1/2 cup finely chopped zucchini

  • 1 cup sliced portobello or another type of mushroom

  • 1 teaspoon chili garlic sauce

  • 1 Tablespoon freshly squeezed lime juice

  • 1 cup sliced swiss chard or spinach or kale

  • 1/2 pound mizuna, trimmed

  • 1/4 cup unsalted peanuts

  • 1/4 cup finely chopped green onions


  1. In a medium bowl, mix egg white with 1 Tablespoon of the soy sauce, garlic and chicken. Cover and refrigerate for 1 hour.

  2. Heat 1 teaspoon of the oil in a wok or large skillet over high heat.

  3. Add chicken mixture and cook, stirring constantly, 4 to 6 minutes, or until chicken is cooked through and appears opaque.

  4. Remove chicken from the pan and transfer to a plate; set aside.

  5. Heat remaining 1 teaspoon of oil in the pan. Add carrots, onions, water chestnuts, zucchini and mushrooms, and cook, stirring constantly, for 1 minute.

  6. Add remaining soy sauce, chili garlic sauce, lime juice, swiss chard and mizuna and cook, stirring often, until slightly wilted.

  7. Return chicken to pan and toss well. Garnish with peanuts & green onions and serve- either alone, on top of brown rice or rice noodles.

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