Wild Mushroom and Chicken Stir-Fry

By

Katie and Leeann Chin, Cooking Light, APRIL 2006

Nutritional Information
Calories:
203 (22% from fat)
Fat:
5g (sat 0.6g,mono 2.4g,poly 1.4g)
Protein:
28.4g
Carbohydrate:
7.4g
Fiber:
1.7g
Cholesterol:
66mg
Iron:
1.6mg
Sodium:
537mg
Calcium:
31mg

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  • 4

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

Preparation

Step 1

Combine chicken, 1 teaspoon cornstarch, 1/4 teaspoon salt, and pepper in a medium bowl; set aside.

Combine oyster sauce, water, sugar, remaining 2 teaspoons cornstarch, and remaining 1/4 teaspoon salt in a small bowl; set aside.

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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