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Chicken with Ginger Oyster Sauce

By The Canadian Living Test Kitchen

Tested till perfect

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Chicken with Ginger Oyster Sauce

This recipe makes 4 servings

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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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