Stir-Fried Chicken with Shiitake Mushrooms
Fat free chicken broth
2 Tbsp, rice wine
Cooked skinless boneless chicken breast(s)
Frozen mixed vegetables
1 package(s), 10 oz, Asian stir-fry style
½ cup(s), chopped
Dried shiitake mushroom(s)
8 oz, quartered
- Combine broth, oyster sauce, rice wine vinegar and soy sauce in a small bowl. Pour 1/4 cup of mixture into a larger bowl; add chicken. Reserve remaining sauce.
- Heat 1 teaspoon of the peanut oil in large, nonstick skillet or wok over medium-high heat until it sizzles. Add chicken mixture; stir-fry 5 minutes. Remove from pan and set aside.
- Heat remaining peanut oil until hot. Add vegetables and stir-fry 5 minutes or until crisp-tender. Return chicken to pan; add reserved broth mixture. Cover and cook over medium heat 2 more minutes.