Chicken with Ginger Oyster Sauce

Tested Till Perfect

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.

Servings: 4

Ingredients:

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 1.174 mg
% RDI: -
calcium 3%
iron 16%
vit A 1%
vit C 5%
folate 8%
    1 tbsp (15 mL) vegetable oil
    4 boneless skinless chicken breasts (1-1/4 lb/625 g total)
    1 onion, chopped
    1 tbsp (15 mL) gingerroot, minced
    2 cloves garlic, minced
    3 cups (750 mL) sliced mushrooms (8 oz/250 g)
    1 tsp (5 mL) dried thyme
    1/2 tsp (2 mL) salt
    1/4 tsp (1 mL) pepper
    Ginger Oyster Sauce:
    1/2 cup (125 mL) chicken stock
    1/4 cup (50 mL) oyster sauce
    1 tbsp (15 mL) soy sauce
    2tsp (10 mL) each cornstarch and 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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