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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 2 |
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From an old WW cookbook. Ingredients:
2 teaspoons peanut oil |
1/4 cup scallion, thinly sliced |
1/2 teaspoon gingerroot, minced |
8 ounces boneless skinless chicken breasts |
1 cup mushroom, sliced |
3/4 cup bean sprouts |
1 teaspoon oyster sauce |
1 teaspoon soy sauce |
1 cup vermicelli, cooked |
Directions:
1. In a 9 or 10-inch skillet, heat oil; add scallions and gingerroot and sauté for 1 minute. Add chicken and sauté for 2 minutes, add mushrooms and bean sprouts and cook until vegetables are tender. 3 to 5 minutes.
2. Stir in oyster sauce and soy sauce. Add vermicelli and stir to combine, cook until heated through, about 1 minute.
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