Servings: Calorie and Macro Information (per servings, 4 servings total): 420 calories, 47.2 C, 21 fibers, 26.2 Net Carbs, 7.3 F, 45.7 P

1 tbsp sesame oil 1 tbsp sesame oil
1 medium yellow onion chopped 1 medium yellow onion chopped
2 cloves of garlic minced 2 cloves of garlic minced
1 pound of chicken breast cut into strips (~454 g ) 1 pound of chicken breast cut into strips (~454 g )
1/4 cup cooking wine ¼ cup cooking wine
120 g of red radishes sliced 120 g of red radishes sliced
2 medium zucchini diced 2 medium zucchini diced
2 medium carrots diced 2 medium carrots diced
1 large red bell pepper sliced 1 large red bell pepper sliced
200 g of oyster mushrooms sliced 200 g of oyster mushrooms sliced
200 g of dry brown lentils 200 g of dry brown lentils
1 stock cube 1 stock cube
Water Water
200 g of spinach 200 g of spinach
2 dry bay leaves 2 dry bay leaves
Salt and pepper to taste Salt and pepper to taste

Turn the stove to medium high heat and heat up 1 tbsp of sesame oil.
Brown the onion and garlic ( about 2 min) with a dash of salt and pepper.
Add in the chicken breast and stir to prevent sticking. Pour in the cooking wine and brown the chicken breast (about 3 min).
Pour in the zucchini, radish, and carrots, mix very well, and season to taste. (about 3 min)
Pour in the bell peppers, mix, and season to taste. (about 2 min).
Add in oyster mushrooms, mix, and pour in the lentils along with enough water to barely cover the mixture and add a soup stock cube. Alternatively, you can just add in broth in place of water.
Add in 2 bay leaves, let the mixture boil, and simmer for about 15 min.
After 15 min, add in the spinach and use a wooden spoon to mix very well. Season one last time to taste and let the stew cool before dividing into 4 containers.