Wild mushrooms add meaty texture and earthy taste. You can substitute sliced button or baby portobello mushrooms. Serve with lo mein noodles.

Katie and Leeann Chin
Recipe by Cooking Light April 2006

Gallery

Becky Luigart-Stayner

Recipe Summary

Yield:
4 servings (serving size: 1 1/4 cups)
Advertisement

Ingredients

Ingredient Checklist

Directions

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

    Advertisement
  • 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.

Nutrition Facts

203 calories; calories from fat 22%; fat 5g; saturated fat 0.6g; mono fat 2.4g; poly fat 1.4g; protein 28.4g; carbohydrates 7.4g; fiber 1.7g; cholesterol 66mg; iron 1.6mg; sodium 537mg; calcium 31mg.