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Wild Mushroom and Chicken Stir-Fry

Becky Luigart-Stayner
Yield 4 servings (serving size: 1 1/4 cups)
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

Nutrition 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

How to Make It

  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.