Wild Mushroom and Chicken Stir-Fry

This stir-fry is packed with protein and vegetables, making it a healthy and satisfying meal.

The oyster sauce adds a savory umami flavor to the dish.

The chicken needs to be sliced thinly to cook evenly in the stir-fry.

Some may find the oyster sauce too salty and may want to use low-sodium or light oyster sauce instead.

This stir-fry is a great source of lean protein and fiber.
The mushrooms in this dish are rich in antioxidants and can help boost your immune system.

	1 lb boneless skinless chicken breast , sliced crosswise
	1 tablespoon cornstarch , divided
	1/2 teaspoon salt , divided
	1/8 teaspoon fresh 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 mushroom
	1 cup sliced oyster mushroom , caps
	3/4 cup reduced-sodium fat-free chicken broth
	1/2 cup chopped green onion

1.	In a bowl, toss the chicken with 1 tablespoon of cornstarch, 1/4 teaspoon salt, and 1/8 teaspoon white pepper.
2.	In a separate bowl, combine the oyster sauce, water, and sugar.
3.	Heat the peanut oil in a wok or large skillet over high heat.
4.	Add the garlic and stir-fry for a few seconds until fragrant.
5.	Add the chicken and stir-fry for 3-4 minutes until golden brown.
6.	Add the snow peas and mushrooms and stir-fry for 2-3 minutes until tender.
7.	Add the oyster sauce mixture and chicken broth to the wok and stir to combine.
8.	Bring the mixture to a boil and cook for 1-2 minutes until the sauce has thickened.
9.	Stir in the green onions and serve over rice or noodles.