Chicken with Ginger Oyster Sauce
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 232 |
| pro | 35 g |
| total fat | 6 g |
| sat. fat | 1 g |
| carb | 9 g |
| fibre | 1 g |
| chol | 82 mg |
| sodium | 1 mg |
| % RDI: | - |
| calcium | 3 |
| iron | 16 |
| vit A | 1 |
| vit C | 5 |
| folate | 8 |
Serve with: Rice and wilted spinach. Boneless skinless chicken breasts are lean and quick to prepare. For something different throughout the month, try a variation.
Ingredients
- 1 tbsp vegetable oil
- 4 chicken breasts, boneless, skinless, (1-1/4 lb/625 g total)
- 1 onion, chopped
- 1 tbsp gingerroot, minced
- 2 cloves garlic, minced
- 3 cups sliced mushrooms
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp pepper
- Ginger Oyster Sauce
- 1/2 cup chicken stock
- 1/4 cup oyster sauce
- 1 tbsp soy sauce
- 2 tsp cornstarch
- 2 tsp rice vinegar
Preparation
In large skillet or shallow Dutch oven, heat oil over medium-high heat; brown chicken, 10 minutes. Transfer to plate.
Add onion, gingerroot, garlic, mushrooms, thyme, salt and pepper to pan; cook over medium heat until no liquid from mushrooms remains, about 10 minutes.
Ginger Oyster Sauce: After mushroom mixture is cooked, add stock, oyster sauce, soy sauce, cornstarch and vinegar; bring to boil. Reduce heat.
Return chicken to pan, turning to coat; simmer for 10 minutes or until chicken is no longer pink inside. Sprinkle with parsley.
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