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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Posting the for the Zaar World Tour III. From Foster Farms, the original recipe calls for 1 package boneless, skinless breast tenders. Zaar does not recognize this so I entered 2 lbs. After reading Lori's helpful review, I listed the salt as optional. Ingredients:
2 lbs boneless skinless chicken breast tenders |
1 teaspoon salt (optional) |
1 1/4 cups chopped shiitake mushrooms |
2 large garlic cloves, minced |
1/8 teaspoon hot red pepper flakes |
2 teaspoons grated lime zest |
3 1/2 tablespoons oyster sauce |
1/2 cup chopped basil |
1 cup jasmine rice, cooked according to package directions |
basil leaves |
Directions:
1. Heat oil in a large non-stick frying pan over medium heat. Add mushrooms, garlic, and red pepper flakes; cook for 3 minutes stirring frequently, remove from pan.
2. Add chicken tenders to the pan and cook 3-5 minutes or until cooked.
3. Return mushroom mixture to the pan; add lime zest, oyster sauce and chopped basil. Heat through, about 3 minutes more.
4. Place cooked rice on a serving platter, top with chicken mixture and garnish with basil leaves.
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