Ingredients
- 1 lb boneless, skinless chicken thighs
- 1 onion, finely chopped or crushed in a food processor
- 1/2 cup pecan halves
- 1 8 oz box of baby bella mushrooms, washed and cut into small pieces
- 3-4 mini sweet peppers (red, yellow, green)
- 1/4 cup extra virgin olive oil
- 2 tbsp low sodium soy sauce
- 2 tbsp finely chopped cilantro
Method
Wash and cut chicken thighs into small bite sized cubes. Heat olive oil in a large stir fry wok or a saute pan. Saute onions for about 1-2 minutes. Add chicken – the heat should be high at this point so that the chicken sizzles when added. Stir fry until light brown and edges begin to get a little dark. Add mushrooms and peppers in a different area of the saucepan if it is big enough. If not, then stir fry separately. Add to chicken and mix well. Stir in pecans and stir fry for another minute or so. Add soy sauce. Garnish with cilantro. Serve immediately over basmati rice.
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