Ingredients
| Quantity | Ingredients |
|---|---|
| 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 |
Directions
1. In large skillet or shallow Dutch oven, heat oil over medium-high heat; brown chicken, 10 minutes. Transfer to plate. 2. Add onion, gingerroot, garlic, mushrooms, thyme, salt and pepper to pan; cook over medium heat until no liquid from mushrooms remains, about 10 minutes. 3. GINGER OYSTER SAUCE: After mushroom mixture is cooked, add stock, oyster sauce, soy sauce, cornstarch and vinegar; bring to boil. Reduce heat. 4. Return chicken to pan, turning to coat; simmer for 10 minutes or until chicken is no longer pink inside. Sprinkle with parsley. Makes 4 Servings Nutritional information Per serving: about 232 cal, 35 g pro, 6 g total fat (1 g sat. fat), 9 g carb, 1 g fibre, 82 mg chol, 1,174 mg sodium. % RDI: 3% calcium, 16% iron, 1% vit A, 5% vit C, 8% folate. Serve with: Rice and wilted spinach.
Source: The Canadian Living Test Kitchen. For more delicious Tested Till Perfect recipes, visit http://www.canadianliving.com