From WW Simply Delicious. Dry wood ear mushrooms are a type of mushroom commonly used in Asian Cuisine.
My Private Note
Units: US | Metric
- 1 cup water
- 1 (1/2 ounce) package dried wood ear mushrooms
- 1 cup low sodium chicken broth
- 2 tablespoons reduced sodium soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch
- 1 teaspoon asian fish sauce (nam pla)
- 2 teaspoons canola oil
- 1 1/4 lbs boneless skinless chicken breasts, cut into 3/4-inch pieces
- 8 scallions, cut diagonally into 2-inch pieces
- 2 teaspoons minced peeled fresh ginger
- 1 garlic clove, chopped
- 1/2 cup sugar snap pea
- 1/4 cup chopped cilantro
- 2 cups cooked brown rice
- 1Bring water to a boil in small saucepan.
- 2Add dried mushrooms, remove from heat and let stand 20 minute.
- 3Drain mushrooms, coarsley chop and set aside.
- 4Meanwhile, whisk broth, soy sauce, vinegar, cornstarch, and fish sauce in small bowl. Set aside.
- 5Heat oil over high heat in large nonstick skillet.
- 6Add the chicken.
- 7Saute until lightly browned, transfer to a plate.
- 8Return skillet to heat, add scallions, ginger, and garlic.
- 9Saute about 1 minute.
- 10Add mushrooms, chicken, snap peas, and broth mixture; bring to a boil.
- 11Reduce heat and simmer, stirring constantly, until heated through and sauce has thickened, about 2 minute.
- 12Stir in cilantro.
- 13Serve with rice.
- 147 points for 1-1/4 cups chicken mixture and 1/2 cup rice.
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Nutritional Facts for Ww 7 Points - Thai Chicken With Ginger Sauce
Serving Size: 1 (425 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 335.3
- Calories from Fat 48
- Total Fat 5.3 g
- Saturated Fat 0.9 g
- Cholesterol 82.2 mg
- Sodium 534.3 mg
- Total Carbohydrate 32.8 g
- Dietary Fiber 3.6 g
- Sugars 2.0 g
- Protein 38.0 g