Stir-fried chicken with shiitake mushrooms
1
Points®
Total time: 25 min • Prep: 10 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
Fat free chicken broth
¾ cup(s)
Oyster sauce
1 Tbsp
Vinegar
2 Tbsp, rice wine
Soy sauce
2 Tbsp
Uncooked skinless boneless chicken breast
1 pound(s), thinly sliced
Peanut oil
2 tsp
Frozen mixed vegetables
10 oz, Asian stir-fry style
Scallions
½ cup(s), chopped or sliced, chopped
Dried shiitake mushroom
8 oz, quartered
Instructions
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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