Ingredients
- 1 pound Chicken Breast (cut into thin strips)
- 2 tbsp Olive Oil
- 8 ounces Mushrooms (sliced)
- 2 tsp Garlic (minced)
- 1/3 cup Green Onion (chopped)
- 2 tbsp Oyster Sauce
- 2 tbsp Soy Sauce
- 2 tsp Swerve Brown Sugar Substitute
- 2 tbsp Rice Cooking Apple Vinegar
- 2 tbsp Chicken Broth
- 1 tsp Ginger Paste
- 1/4 tsp Xanthan Gum
Instructions
- Heat olive oil in a large skillet over medium-high heat.
- Add chicken strips, season with salt and pepper, and sauté until fully cooked (about 5–7 minutes).
- Stir in sliced mushrooms and cook until softened.
- In a bowl, whisk together oyster sauce, soy sauce, Swerve brown sugar substitute, rice cooking apple vinegar, chicken broth, ginger paste, and xanthan gum.
- Mix minced garlic into the skillet and sauté for another 30 seconds.
- Pour sauce over the chicken and mushrooms; reduce heat to simmer until the sauce thickens.
- Garnish with chopped green onions before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 3g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 4g
- Protein: 33g
- Cholesterol: 80mg
