Tonight it took about an hour to get home (I’m still working on finding my perfect commute route.. and this one wasn’t it). So, I walked in the door, and started up the rice cooker. My husband helped man the stove and together, we cooked up this stir fry. It was absolutely delicious. We also tag-teamed the clean up after and my sink is shining once again.
The only thing that went wrong was that I grabbed the oyster mushrooms and baby bella mushrooms from the fridge (that were for another dish this week) and the shiitake mushrooms are still in my fridge. I’m debating about cooking them in some asian broth mix I have and adding some veggies and taking it to work for lunch tomorrow…. but we’ll see. Quite often once my son is in bed, I’m about to pass out on the couch!
So, try this for a very quick & healthy meal!
Wild Mushroom and Chicken Stir Fry
courtesy of Cooking Light, April 2006
WW points: 4 per serving
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
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.
I served this over 1/2 c white rice (for 2 additional WW points).