Wild Mushroom and Chicken Stir-Fry

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)

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

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

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.

Nutritional Information

Calories:

203 (22% from fat)

Fat:

5g (sat 0.6g,mono 2.4g,poly 1.4g)

Protein:

28.4g

Carbohydrate:

7.4g

Fiber:

1.7g

Cholesterol:

66mg

Iron:

1.6mg

Sodium:

537mg

Calcium:

31mg