• Ingredients:
  • 8oz package of whole FunGuy white button mushrooms
  • 2 medium cucumbers
  • ½ orange bell pepper
  • ½ green bell pepper
  • 1 red onion
  • 2 tablespoons mirin
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon low sodium soy sauce
  • 1 tablespoon sesame oil
  • 1 large boneless skinless chicken breast
  • 1 teaspoon garlic powder
  • 2 tablespoons hoisin sauce
  • Pinch of salt
  • 2 tablespoons peanut oil

New Years means a new you and that includes a new healthy outlook with food! 

Let the FunGuy help you with that by offering a delicious salad recipe full of hydrating cucumbers, immune boosting bell peppers, and vitamin D infused mushrooms soaked in a dressing that includes sweet, salty, and sour tastes. Finish it off with slices of protein rich chicken breast that has been flavored with just a bit of hoisin to give it plenty of flavors and make it a full meal!

This is the recipe that will see you through your goals from the beginning, middle, and end of the year ahead!

DIRECTIONS:

  1. Brush off any debris from the FunGuy mushrooms with a damp cloth. Trim the ends of the mushrooms, cucumbers, and the red onion. Cut the mushrooms into quarters and dice the bell peppers and onion. Peel the outside of the cucumber, leaving a small strip of peel in between each swipe of the peeler. Cut the cucumber in half and remove the seeds with a spoon and cut the cucumber into ½ inch pieces. Put all the vegetables into a bowl. 
  2. In a small bowl whisk together the mirin, rice vinegar, soy sauce and sesame oil. Taste and adjust soy for more salt and mirin for more sweet. Pour it over the mushrooms and cucumber mixture and stir well to combine. Cover and set the salad to the side. 
  3. Cut the chicken breast into strips and put it into a bowl. Add the garlic powder and hoisin sauce to the chicken and stir to coat the chicken pieces. 
  4. Heat the peanut oil in a sauté pan over medium-high heat. Lay the coated chicken in the pan in a single layer and allow it to cook through, turning 2-3 times in the process so it doesn’t stick to the pan; approximately 8-10 minutes. 
  5. Spoon the salad into a dish and add pieces of the chicken on top. Serve immediately or refrigerate for later. 

Note: If this New Year includes going plant based swap out the chicken for more FunGuy mushrooms, tofu, seitan, or a combination of all three! 

Have a Fun meal!