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Nutrition Info
- Calories: 296.1
- Fat: 8.0g
- Carbohydrates: 23.9g
- Protein: 33.2g
Ingredients
- 2 large parsnips peeled and grated (I used my spiralizer)
- 1 pound organic chicken breast, diced into small 1/2 inch pieces
- 4 scallions trimmed and cut into 1 inch pieces
- 2 cloves of garlic, minced
- 2 tbsp fresh lime juice
- 2 tbsp liquid aminos
- 2 tbsp white wine vinegar
- 2 tsp organic cane sugar
- 2 large eggs
- 1 cup bean sprouts
- 1/4 cup chopped raw cashews
- pepper to taste
Directions
- Grease lightly a large skillet and cook the chicken over medium high heat until cooked, about 7 minutes.
- Pour chicken into a colander and drain.
- Return skillet to medium heat and add scallions and garlic. Saute 1 minute.
- Add chicken, parsnips, lime juice, liquid aminos, vinegar and sugar. Cook and stir for 2 minutes.
- Push mixture to one side of skillet and crack eggs into skillet. Scramble and cook for 1 minute.
- Fold eggs and bean sprouts into mixture.
- Season with pepper and top with crushed cashews.
Serving Size: Makes 6 cups, Serving size is 1 1/2 cups
Number of Servings: 4
I love mine Jan...I use it for sweet potatoes, zucchini noodles, squashes. I don't do a lot of grains, so this is a perfect option for a non traditional noodle as well as a quick side. Here is the one I use, and I really like it. Easy to use and easy to clean. Directions are in another language but you can easily figure it out :) http://astore.amazon.com/wholelifesn0f-20/detail/B00012F3R2
I'll check it out a little more... I usually do best with instructions in English! ;-) In the meantime, this is what I use for "noodles": http://www.amazon.com/OXO-Good-Grips-Julienne-Peeler/dp/B0000CCY1S/ref=pd_rhf_p_t_2
Hey Jan, black pepper is what I used, sorry :) Also you could grate your parsnips, just grate it in large pieces. I chose the parsnips because they are sweet and yet still spicy. Spaghetti squash would work but you would have to add some spice to spice it up a bit.
Thanks for the response to my questions! Just how often do you use this "spiralizer", and for what other recipes/uses is it helpful? (I'm a gadget person, but only if it's really versatile and can't be duplicated by another one...) ;-)
Halle, not having a "spiralizer", how would you suggest preparing the parsnips? Also, how do you think this would work using spaghetti squash instead? And, what kind of pepper do you use? (I think the traditional is crushed red pepper...)