Chicken with Ginger Oyster Sauce

Author: Canadian Living

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.

  • Portion size 4 servings

Ingredients

  • 1 tablespoon vegetable oil
  • 4 chicken breasts, boneless, skinless (1-1/4 lb/625 g total)
  • 1 onion chopped
  • 1 tablespoon gingerroot minced
  • 2 cloves garlic minced
  • 3 cups sliced mushrooms
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
Ginger Oyster Sauce:
  • 1/2 cup chicken stock
  • 1/4 cup oyster sauce
  • 1 tablespoon soy sauce
  • 2 teaspoons cornstarch
  • 2 teaspoons rice vinegar

Method

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.

Nutritional facts <b>Per serving:</b> about

  • Sodium 1174 mg
  • Protein 35 g
  • Calories 232.0
  • Total fat 6 g
  • Cholesterol 82 mg
  • Saturated fat 1 g
  • Total carbohydrate 9 g

%RDI

  • Iron 16.0
  • Fibre 0.0
  • Folate 8.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 3.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 1.0
  • Vitamin C 5.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Chicken with Ginger Oyster Sauce

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