Wild Mushroom and Chicken Stir-Fry |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Wild mushrooms add meaty texture and earthy taste. You can substitute sliced button or baby portobello mushrooms. Serve with lo mein noodles. Ingredients:
1 pound skinless, boneless chicken breast, sliced crosswise |
1 tablespoon cornstarch, divided |
1/2 teaspoon salt, divided |
1/8 teaspoon freshly ground white pepper |
3 tablespoons oyster sauce |
1 tablespoon water |
1/2 teaspoon sugar |
1 tablespoon peanut oil |
1 garlic clove, minced |
1 cup snow peas, trimmed |
1 cup sliced shiitake mushrooms |
1 cup sliced oyster mushroom caps |
3/4 cup fat-free, less-sodium chicken broth |
1/2 cup chopped green onions |
Directions:
1. Combine chicken, 1 teaspoon cornstarch, 1/4 teaspoon salt, and pepper in a medium bowl; set aside.
2. Combine oyster sauce, water, sugar, remaining 2 teaspoons cornstarch, and remaining 1/4 teaspoon salt in a small bowl; set aside.
3. Heat oil in a large nonstick skillet over medium-high heat. Add chicken mixture and garlic; sauté for 3 minutes. Add snow peas and mushrooms; sauté 2 minutes. Stir in broth; bring to a boil. Stir in oyster sauce mixture; cook for 30 seconds or until thickened. Stir in onions; remove from heat.
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