Entrée: United States – Vegan Chicken Strip and Portobello Stir-Fry
Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.
Serving Size: 2
Approximate Time
Prep
5 min
Cook
8 min
Total
13 min
Ingredients
8 oz / 225 g vegan chicken strips 8 oz / 225 g portobello mushrooms, sliced 4 cups (120 g) mustard greens, chopped 1 / 4 cup (60 ml) soy sauce 2 cloves garlic, minced 1 tbsp (15 ml) fresh ginger, grated 2 scallions, sliced (for garnish)
Instructions
1. In a large skillet, heat some oil over medium heat. Add minced garlic and ginger, sautéing for about 1 minute until fragrant. Add the vegan chicken strips and cook until heated through and slightly browned. 2. Slice the portobello mushrooms and add them to the skillet along with the mustard greens. Stir in soy sauce and continue to sauté until the mushrooms are tender and the greens have wilted. Garnish with sliced scallions before serving.
Nutritional Information*
Per serving | Servings: 2
Calories: 322 kcal
Carbohydrates: 14.8 g
Protein: 34.9 g
Fat: 15.2 g
Saturated fat: 1.8 g
Fiber: 7.9 g
Sugar: 3.6 g
Sodium: 2569 mg
Potassium: 853 mg
Calcium: 139 mg
Iron: 5.98 mg
Vitamin A: 98 µg RAE
Vitamin C: 48.3 mg
Vitamin D: 0.2 µg
Generated: 2026-11-05T19:33:01+00:00
*Nutrition is estimated using recipe ingredients, serving size, and USDA data. Actual values may vary. Some nutrient data are unavailable and are omitted.