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Stovetop Chick & Veggies

What you need: 

2 marinated "chicken" breasts
4 to 5 mushrooms, stemmed and slice each cap into a few slices
handful green beans, ends cut off
handful snap peas, ends cut off
handful shelled frozen edamame
sliced almonds
alfalfa sprouts
ground black pepper, to taste
ground red pepper, to taste
garlic, to taste

What you do: 

I used Gardein's tuscan breasts, which come in a package of 2. They come already marinated in tomato basil sauce.
1. Put chicken in wok, cook on medium heat, and cover. Cook for about 1 to 2 minutes, while you prep the veggies.
2. Add a little bit of water to the wok, and throw in edamame. Bring to a boil and boil for about 1 minute.
3. When the water starts boiling, take out the chicken and cut into a few strips, and lower the heat to low-medium. (You could avoid this step all together if you cut the chicken into strips first. Personally, I like to wait for breasts to be tender and almost fully cooked first.)
4. Return the chicken strips to the wok and add the mushrooms, green beans, snap peas, and some almond slices and alfalfa sprouts. Cook covered for about a minute.
5. Season with black pepper, red pepper, and a little garlic. EAT!
Variations:I used the veggies I had. You can use whatever you want! Carrots, onions, or black olives might me good.If the chicken you are using isn't marinated, try adding a little bit of tomato sauce.Add pasta.
Source of recipe: I made this up one night using random stuff from my fridge.It's super quick and super easy because I'm a college student with no time and little to no cooking skills.

Preparation Time: 
5 minutes, Cooking time: 5 minutes
Cooking Time: 
5 minutes


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