Chicken Mushroom Stir-Fry

Got this from the Dynasty website. Use whatever vegetables you like, it's the sauce that makes this dish. Serve it over rice. If I happen to have left over rice I just throw that right in with the veggies/sauce mix. I've used a pkg. of stir fry veggies with the noodles in it and served this over white rice. Yummy! I'm just guessing on the prep time as I use fresh mushrooms. I do not know how long you have to soak dried mushrooms.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 4  dynasty shiitake dried mushrooms
• 1  chicken bouillon cube
• 1  tablespoon cornstarch
• 1  tablespoon  dynasty oyster sauce
• 1  tablespoon  dynasty chinese  stir-fry sauce
•  vegetable oil cooking spray
• 1  lb chicken breast, cut into 3 inch long strips
• 1  medium carrot, thinly sliced on diagonal
• 1⁄4 lb  Chinese pea pod, trimmed
• 1⁄4 lb mushroom, thinly sliced
• 3  green onions with tops, thinly sliced on diagonal
• 2  cups  dynasty  jasmine rice (cooked)

Directions

1. Soak shiitake as package directs. Drain, squeezing out excess liquid. Remove and discard shiitake stems; thinly slice shiitake.
2. Dissolve bouillon in1/2 cup hot water.
3. Add 1/4 cup cold water, cornstarch, oyster and stir-fry sauces; stir until cornstarch dissolves.
4. Heat large frying pan, preferably nonstick, over high heat. Lightly coat inside of pan with cooking spray. Add chicken; stir-fry 5 minutes, or until lightly browned and cooked through. Remove from pan.
5. Light coat inside of same pan with cooking spray. Add carrot and pea pods; stir-fry 2 minutes.
6. Add mushrooms, stir-fry 1 minute longer.
7. Mix in chicken, green onions & tops, shiitake and cornstarch mixture. Cook and stir 1 minute, or until sauce boils and thickens and all is heated through.
8. Serve over rice.