Ginger Chicken With Shiitakes And Green Beans

• 2 tablespoons canola oil, divided
• 1 pound skinless, boneless chicken breast halves, cut into 1/2-inch pieces
• 1 1/2 tablespoons minced peeled ginger
• 3 garlic cloves, minced
• 1/4 teaspoon salt
• 9 ounces shiitake mushrooms, stemmed and caps quartered
• 1/4 cup dry sherry
• 1 (10-ounce) package frozen whole green beans
• 1/2 cup unsalted chicken stock
• 1 1/2 tablespoons lower-sodium soy sauce
• 1 1/2 tablespoons oyster sauce
• 2 2/3 cups cooked soba (about 4 1/4 ounces uncooked buckwheat noodles)

1. Heat a large cast-iron skillet or wok over high heat. Add 1 tablespoon oil; swirl to coat. Add chicken in a single layer; cook 4 minutes or until browned, stirring after 2 minutes. Add ginger, garlic, and salt; stir-fry 30 seconds. Remove chicken mixture to a plate.
2. Add remaining 1 tablespoon oil to pan; swirl to coat. Add mushrooms; stir-fry 2 minutes. Add sherry; cook 1 minute. Add green beans, chicken stock, soy sauce, and oyster sauce; cook 3 minutes or until beans are thoroughly heated. Add noodles and chicken to pan; cook 1 minute or until noodles are heated and chicken is done, tossing to coat with sauce.

canola oil, skinless, peeled ginger, garlic, salt, shiitake mushrooms, sherry, green beans, lower, oyster sauce, buckwheat noodles

Taken from www.myrecipes.com/recipe/ginger-chicken-shiitakes-green-beans (may not work)