Chicken with Ginger Oyster Sauce
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% |
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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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