Wild Mushroom and Chicken Stir-Fry

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Wild Mushroom and Chicken Stir-FryRecipe
Becky Luigart-Stayner
Wild mushrooms add meaty texture and earthy taste. You can substitute sliced button or baby portobello mushrooms. Serve with lo mein noodles.
4 servings (serving size: 1 1/4 cups)


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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


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.

Created date

March 2006

Nutritional Information

Calories 203
Caloriesfromfat 22 %
Fat 5 g
Satfat 0.6 g
Monofat 2.4 g
Polyfat 1.4 g
Protein 28.4 g
Carbohydrate 7.4 g
Fiber 1.7 g
Cholesterol 66 mg
Iron 1.6 mg
Sodium 537 mg
Calcium 31 mg