5 - FarmOne - Mushrooms, LCD – All Recipes, LCD – Best, Main
1 cup chopped green beans
1/2 cup diced celery
1/2 cup chopped red capsicum
2 tablespoons cold-pressed virgin olive oil
1/2 cup blanched or skinned almonds
1/2 cup diced onion
450 grams (one pound) free-range skinless boneless chicken pieces
1 garlic clove minced
1 heaped tablespoon finely diced fresh ginger
1/2 cup sliced fresh mushrooms
2– 3 cups Chicken Stock (page 98)
3 tablespoons soy sauce (or gluten free soy sauce*)
1 spring onion chopped
10 sprigs fresh coriander
1/4 cup chopped basil leaves
(GF*, DF)
Steam the beans, celery and capsicum, starting with the beans, then adding celery and lastly the capsicums for a few mins. Set aside.
Heat the oil and fry the almonds until golden brown, remove from oil and drain on paper towels.
Sauté onion in the same pan for 2 mins, add chicken pieces and sauté for 2 mins.
Add garlic, ginger and mushrooms and stir and sauté for 2 mins, adding water if the mixture gets too dry.
Add 1 small cup chicken stock and cook for 10 minutes.
Add remainder of the chicken stock and stir slowly into saucepan.
Bring to boil and cook for 3 minutes while stirring.
Add the steamed vegetables, soy sauce, spring onion and fresh herbs.