Chicken Mushroom Stir-Fry
TOTAL TIME: Prep: 20 min. + marinating Cook: 10 min.
YIELD: 6 servings.
Meet the Cook: I'm a nurse in a small hospital, and I like to try out recipes on co-workers. When I had them sample this one, the casserole dish ended up empty!
-Christina Thompson, Howell, Michigan
Ingredients
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1 tablespoon soy sauce
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1 large egg white
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1 teaspoon sesame oil
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1/2 teaspoon brown sugar
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1 teaspoon cornstarch
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1/8 teaspoon white pepper
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1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
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2 tablespoons cornstarch
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1/2 cup chicken broth
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1/4 cup oyster sauce
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2 tablespoons cold water
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4 tablespoons vegetable oil, divided
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1-1/2 teaspoons minced fresh gingerroot
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2 garlic cloves, minced
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2 green onions, sliced
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4 medium carrots, cubed
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1 pound fresh mushrooms, quartered
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1/4 pound fresh snow pea pods, trimmed and cut in half
Directions
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1.
In a bowl, combine first six ingredients; toss with chicken. Refrigerate for 30 minutes. In a small bowl, combine the cornstarch, broth, oyster sauce and water until smooth. Set aside.
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2.
In a wok or large skillet, heat 2 tablespoons oil over medium-high. Add ginger, garlic and onions; stir-fry 1 minute. Add chicken and continue to stir-fry until the chicken is no longer pink. Remove chicken and vegetables from pan. Add remaining oil; stir-fry carrots 3 minutes or until crisp-tender. Add mushrooms and pea pods; stir-fry 1 minute. Return chicken and vegetables to pan. Stir broth mixture and pour into skillet, cook and stir until the sauce is thickened. Serve immediately.
Nutrition Facts
1 each: 246 calories, 12g fat (2g saturated fat), 42mg cholesterol, 762mg sodium, 14g carbohydrate (4g sugars, 3g fiber), 21g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1 fat, 3/4 starch.
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