Wild Mushroom and Chicken Stir-Fry

I haven't made this one for a while but it was sooo tasty! Don't worry about the oyster sauce, it doesn't taste like oysters, but is does add a good flavor. If you can't bring yourself to try it, soy sauce can be used in it's place. Serve it with lo mein noodles.

Ingredients

1 pound skinless, boneless chicken breast, sliced crosswise
1 tablespoon cornstarch, divided
1/2 teaspoon salt, divided
1/8 teaspoon freshly ground white pepper
3 tablespoons oyster sauce
1 tablespoon water
1/2 teaspoon sugar
1 tablespoon peanut oil
1 garlic clove, minced
1 cup snow peas, trimmed
1 cup sliced shiitake mushrooms
1 cup sliced oyster mushroom caps
3/4 cup fat-free, less-sodium chicken broth
1/2 cup chopped green onions
Preparation
Combine chicken, 1 teaspoon cornstarch, 1/4 teaspoon salt, and pepper in a medium bowl; set aside.

Combine oyster sauce, water, sugar, remaining 2 teaspoons cornstarch, and remaining 1/4 teaspoon salt in a small bowl; set aside.

Heat oil in a large nonstick skillet over medium-high heat. Add chicken mixture and garlic; sauté for 3 minutes. Add snow peas and mushrooms; sauté 2 minutes. Stir in broth; bring to a boil. Stir in oyster sauce mixture; cook for 30 seconds or until thickened. Stir in onions; remove from heat.
Yield

4 servings (serving size: 1 1/4 cups)
Nutritional Information

CALORIES 203(22% from fat); FAT 5g (sat 0.6g,mono 2.4g,poly 1.4g); IRON 1.6mg; CHOLESTEROL 66mg; CALCIUM 31mg; CARBOHYDRATE 7.4g; SODIUM 537mg; PROTEIN 28.4g; FIBER 1.7g

Katie and Leeann Chin , Cooking Light, APRIL 2006