Photo of Stir-fried chicken with shiitake mushrooms by WW

Stir-fried chicken with shiitake mushrooms

SmartPoints® value per serving
Total Time
25 min
10 min
15 min
This stir-fry is a snap using pre-packaged oriental vegetables from your grocer's produce section or choose a collection of vegetables leftover from your week of cooking to minimize grocery needs. The thinly sliced chicken breast keeps the cook time at 25 short minutes. Use fresh shiitakes if they are easily available. Their rich umami add a lot of flavor to the dish. Serve this stir-fry over brown rice to soak up the delicious sauce. If you are short on oyster sauce, you can use equal parts hoisin and soy sauce as a substitute. There is truly nothing as good as leftover stir-fry for a satisfying and portable lunch.


fat free chicken broth

¾ cup(s)

oyster sauce

1 Tbsp


2 Tbsp, rice wine

soy sauce

2 Tbsp

uncooked boneless skinless chicken breast(s)

1 pound(s), thinly sliced

peanut oil

2 tsp

frozen mixed vegetables

10 oz, Asian stir-fry style

uncooked scallion(s)

½ cup(s), chopped

dried shiitake mushroom(s)

8 oz, quartered


  1. 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.
  2. 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.
  3. 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.

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