Serve this with brown rice and steamed broccoli for a complete, lower-fat and lower-sodium alternative to Chinese take-away.

1 lb white mushrooms, sliced
1 tbsp unsalted butter
1 tsp olive oil
1/4 tsp sea salt
5 scallions, sliced into 1/4″ (whites) to 1/2″ (greens) pieces
3 cloves garlic, minced (or run over a microplane)
1 tbsp minced ginger
4 tbsp reduced sodium soy sauce
2 six ounce boneless, skinless chicken breasts, cubed (or cubed tofu)

In a wok or large skillet, heat olive oil and butter until shimmery. Add mushrooms and toss to coat. Cook over medium heat until oil and butter exude the surface of the mushrooms and they take on a medium brown colour. Sprinkle with sea salt, toss to combine and remove to a bowl to hold.

Without wiping the pan, add in the garlic and ginger and sauté for 1 minute. Add in chicken and stir to combine. Cook chicken 6-8 minutes or until no longer pink. Add soy sauce and scallions, reduce heat to low, and cover. Cook for 3-4 minutes, or until the green part of the scallions have wilted. Add reserved mushrooms back to the wok or skillet and combine to heat through.

Serves: 4.