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
Ginger Oyster Sauce:
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
- Folate 8.0
- Calcium 3.0
- Vitamin A 1.0
- Vitamin C 5.0
