Wild Mushroom and Chicken Stir-Fry

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.

Yield: 4 servings (serving size: 1 1/4 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 203
  • Calories from fat: 22%
  • Fat: 5g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 2.4g
  • Polyunsaturated fat: 1.4g
  • Protein: 28.4g
  • Carbohydrate: 7.4g
  • Fiber: 1.7g
  • Cholesterol: 66mg
  • Iron: 1.6mg
  • Sodium: 537mg
  • Calcium: 31mg

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

  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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