Ingredients:
3-4 cooked chicken breasts (Mesquite breast from Hy-Vee work well - grill first).
6 large carrots
~4 cups of whole mushrooms
1 large sweet potato
2 cups frozen uncooked shrimp
olive oil
garlic
Peel sweet potato and carrots. Cut Carrots into bite size pieces and put in large wok or skillet. Cut sweet potato into bite size pieces and nuke for 2 mins. Add to skillet. Add olive oil and garlic and start to cook on medium heat. Add whole mushrooms after washing if needed. cover skillet and let cook while prepping chicken and shrimp.
Rinse shrimp and then add to skillet, de-tail if needed.
Cut chicken into strips, then add to skillet.
Cover and let cook on medium for approximately 20 mins or until carrots are tender.
Season with salt as needed.
(I cooked extra chicken breasts the night before and made this meal the next day.)
Chef Josh
