Ginger Mushroom Chicken

Name: Ginger Mushroom Chicken
Ingredients: 1 cup fresh snow peas; 2 teaspoons cornstarch; 1/2 teaspoon salt; 1/8 teaspoon pepper; 3/4 cup 2% milk; 3/4 pound boneless skinless chicken breasts, cut into thin strips; 3 teaspoons canola oil, divided; 1/2 pound sliced baby portobello mushrooms; 1 teaspoon minced fresh gingerroot; 2 cups hot cooked brown rice; 1/4 cup minced fresh parsley

11 ingredients

5 steps

Ingredients

1 cup fresh snow peas
2 teaspoons cornstarch
1/2 teaspoon salt
1/8 teaspoon pepper
3/4 cup 2% milk
3/4 pound boneless skinless chicken breasts, cut into thin strips
3 teaspoons canola oil, divided
1/2 pound sliced baby portobello mushrooms
1 teaspoon minced fresh gingerroot
2 cups hot cooked brown rice
1/4 cup minced fresh parsley

Directions

1

Place snow peas in a small saucepan; cover with water. Bring to a boil; boil for 1 minute. Drain and set aside. In a small bowl, combine the cornstarch, salt, pepper and milk until smooth; set aside.
2

In a
3

or wok coated with cooking spray, stir-fry chicken in 1 teaspoon hot oil for 5 minutes or until no longer pink. Remove and keep warm.
4

In the same pan, stir-fry mushrooms and ginger in remaining oil for 2 minutes. Add peas; stir-fry 2 minutes longer.
5

Stir cornstarch mixture and add to the pan. Return chicken to pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice. Sprinkle with parsley.