Stir Fry Chicken with Oyster Mushrooms

Free Range Chicken Broth
Servings icon
Preperation time icon
Prep Time
15 min
Cook time icon
Cook Time
1 h 30 min

What You'll Need

  • ½ C. Imagine® Organic Chicken Broth
  • 1 tbsp. toasted sesame oil
  • ½ C. oyster sauce
  • 8 boneless chicken thighs, skin off and sliced
  • 3 C. snow peas
  • 1 tbsp. corn starch
  • 2 tbsp. Spectrum® Canola Oil
  • 1 tbsp. fresh garlic, chopped
  • 1 tbsp. fresh ginger, chopped
  • 6 scallions, white part only, shredded (reserve green part)
  • 2 C. oyster mushroom caps, sliced
  • 1 C. red bell pepper, julienned

How to Make

  1. In a medium baking dish, combine the sesame oil, oyster sauce and corn starch and mix together. Add the chicken and coat well and marinate for 30 minutes.
  2. Heat a large wok over a medium high heat. Add the oil and swirl the pan. When oil is hot add the garlic, ginger and the scallion (white part only). Stir fry until lightly brown, about 3 minutes.
  3. Add the chicken and mushrooms and sauté, stirring occasionally until brown, about 8 minutes.
  4. Add the broth and cook until the liquid is reduced by half, about 20 minutes.
  5. Add the reserved red peppers and cook a further 2 minutes. Add the reserved peas and cook a further 3 minutes adjust the seasonings to taste.
  6. Divide the stir fry between four plates. Garnish with cracked black pepper and scallion greens and serve.