Chicken snow peas and Mushroom Stir Fry
vegetables and chicken breast strips sauteed with fresh ginger and a touch of soy sauce for a quick weeknight meal.
Servings: 4
Calories: 252kcal
Ingredients
- 1 tbsp low sodium soy sauce
- 2 tbsp water
- 4 oz mushrooms sliced
- 1 teaspoon minced garlic
- 1 tablespoon oyster sauce
- 1 lb skinless boneless chicken breast, sliced thin
- salt to taste
- 2 tablespoons vegetable oil
- 2 tsp fresh garlic minced
- 1 tsp fresh ginger grated
- 1 cup snow peas trimmed
- 1 cup carrots sliced diagonally
- scallions for garnish
Instructions
- Combine soy sauce, water and cornstarch in a small bowl, mix and set aside.
- Season chicken lightly with salt. Heat a large wok over high heat.
- When the wok is very hot, add half of the oil, then add the chicken. Stir fry, stirring occasionally until the chicken is cooked through and browned, about 3-5 minutes.
- With a slotted spoon, remove the chicken and set aside.
- Add the remaining oil to the wok; add the garlic and ginger, stir for 30 seconds. Add the snow peas, mushrooms and carrots, stirring over medium-high heat until tender-crisp, about 3-5 minutes.
- Return the chicken to the wok, add the soy sauce, oyster sauce, mix well and cook another one minute.
- garnish with the shredded green onion.
Nutrition
Calories: 252kcal | Carbohydrates: 11g | Protein: 25g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 108mg | Sodium: 383mg | Potassium: 559mg | Fiber: 3g | Sugar: 4g | Vitamin A: 5650IU | Vitamin C: 18mg | Calcium: 32mg | Iron: 2mg