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Prep 20 mins
Cook 25 mins
From WW Simply Delicious. Dry wood ear mushrooms are a type of mushroom commonly used in Asian Cuisine.
- 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
- Bring water to a boil in small saucepan.
- Add dried mushrooms, remove from heat and let stand 20 minute.
- Drain mushrooms, coarsley chop and set aside.
- Meanwhile, whisk broth, soy sauce, vinegar, cornstarch, and fish sauce in small bowl. Set aside.
- Heat oil over high heat in large nonstick skillet.
- Add the chicken.
- Saute until lightly browned, transfer to a plate.
- Return skillet to heat, add scallions, ginger, and garlic.
- Saute about 1 minute.
- Add mushrooms, chicken, snap peas, and broth mixture; bring to a boil.
- Reduce heat and simmer, stirring constantly, until heated through and sauce has thickened, about 2 minute.
- Stir in cilantro.
- Serve with rice.
- 7 points for 1-1/4 cups chicken mixture and 1/2 cup rice.