Becky Luigart-Stayner
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.

How to Make It

Step 1

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

Step 2

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

Step 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.

Ratings & Reviews

CukinTX's Review

May 12, 2012

KonnieWest's Review

November 02, 2011

Flits21's Review

December 07, 2010
I was really disappointed in the flavor.. kind of bland, lacking "oomph" we added a lot of srichacha...

Lexicon's Review

April 14, 2009
This is the best stir fry I have ever made. It is easy and light. Everyone I make it for asks for the recipe without fail! You must try it!

marcy1000's Review

March 03, 2009
This is a great meal and very easy. I added many types of mushrooms and more veggies. I will make this many more times!

chbinder's Review

January 03, 2009
really easy and quick. I had never cooked stir fry before however after reading the previous reviews decided to try my hand at this one. I used canola oil instead of peanut oil and it worked out just fine. I added broccoli as an additional vegetable ingredient and used a mixture of mushrooms. I served it over brown rice. Would definitely make this again. Good, quick, healthy solid recipe.

Ruralcook's Review

December 14, 2008
Quick and easy recipe. Used button mushrooms and broccoli with soy chicken. It was tasty with a white pepper flavor. Made it more saucy with more broth and corn flour as our family likes sauce on rice.