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Source: 99% Fat-Free, Healthy Cooking

Broccoli, Shiitake, and Chicken Stir-Fry
Serve with white or brown rice.
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Serves: 6
Prep Time: 10 minutes
Cook Time: 5 minutes
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8 ounces Chinese broccoli
8 ounces boneless skinless chicken breast
1/4 cup Chinese oyster sauce
2 tablespoons dry sherry
1/2 teaspoon sugar
1 tablespoon reduced sodium soy sauce
1/4 cup water
1 teaspoon garlic, minced
1 teaspoon ginger, grated

Trim and cut the broccoli into 2-inch pieces (about 2 cups) and trim, clean, and halve the mushrooms (about 1 generous cup). Cut the chicken into strips 2-inches long and about 1/8-inch wide.

Preheat a nonstick wok or a large nonstick skillet over medium heat. Meanwhile, combine the oyster sauce, sherry, and sugar in a bowl. Stir and set aside.

Add the chicken and soy sauce to the hot wok or skillet. Cook for about 1 minute, stirring constantly, until the chicken is no longer pink and the soy sauce has been absorbed. Transfer the chicken to a plate.

Add the broccoli and water to the wok or skillet. Cook the broccoli over medium-high heat for about 2 minutes, stirring constantly, until it turns bright green. Add the garlic and ginger and cook, stirring, for 1 minute. Add the mushrooms and continue to cook and stir for about 20 seconds, until the mushrooms are heated through and all the liquid has been absorbed.

Return the chicken to the pan, add the reserved oyster sauce mixture, and cook and stir for about 20 seconds more to coat and heat.

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