Stir-Fried Chicken with Shiitake Mushrooms
- Total Time
This stir-fry is a snap using pre-packaged oriental vegetables from your grocer's produce section.
fat free chicken broth¾ cup(s)
oyster sauce1 Tbsp
vinegar2 Tbsp, rice wine
soy sauce2 Tbsp
uncooked boneless skinless chicken breast(s)1 pound(s), thinly sliced
peanut oil2 tsp
frozen mixed vegetables10 oz, Asian stir-fry style
uncooked scallion(s)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.