Chicken Mushroom Stir-Fry

• 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)

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.

mushrooms, chicken, cornstarch, oyster sauce, dynasty chinese, vegetable oil cooking spray, chicken breast, carrot, chinese, mushroom, green onions, dynasty jasmine rice

Taken from www.food.com/recipe/chicken-mushroom-stir-fry-481722 (may not work)