Peel and dice the Onion (1). Finely chop the Garlic (2 clove). Using the back of a spoon, peel and finely chop the Fresh Ginger (0.25 ounce).
Trim ends off of Green Beans (6 ounce) and slice in half. Remove stems from Shiitake Mushroom (4 ounce) and slice into 1/4 inch pieces. Halve or quarter the Broccoli Florets (6 ounce) to your desired size.
Cut the Scallion (2) into thin slices. Remove the Fresh Cilantro (0.5 ounce) leaves from the stems. Rough chop leaves and set aside.
In a large saute pan over medium-high heat, add 2 teaspoon of olive oil. Once the oil is hot, add Ground Chicken (8 ounce) and cook for 3 minutes.
Once cooked, remove chicken from the pan and set aside. In the same pan, add 1/2 tablespoon of olive oil over medium-high heat. Add onion and saute for 2 minutes until translucent.
Add ginger and garlic and cook for another additional minute until fragrant and golden. Careful not to burn anything.
Add the broccoli florets and cook for 2 minutes.
Add the green beans, Green Cabbage (6 ounce), and shiitake mushrooms. Cook for an additional 2 minutes.
Add the Gluten-Free Tamari Soy Sauce (2 tablespoon), Sriracha (1 tablespoon), Rice Vinegar (1 tablespoon), and salt and pepper.
Return the ground chicken back to the pan and cook for an additional minute.
Remove from heat and add the cilantro and scallion. Toss to combine.
In the center of two plates, place the chicken stir-fry. Garnish with Chopped Roasted Peanuts (2 tablespoon).