Ginger Mushroom Chicken Recipe

Ginger Mushroom Chicken Recipe

  • 1 cup fresh snow peas
  • 2 teaspoons cornstarch
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 3/4 cup 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
  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 large nonstick skillet or wok coated with nonstick cooking spray, stir-fry chicken in 1 teaspoon hot oil for 5 minutes or until juices run clear. Remove and keep warm.
  3. In the same pan, stir-fry mushrooms and ginger in remaining oil for 2 minutes. Add peas; stir-fry 2 minutes longer. Stir cornstarch mixture and stir into mushroom mixture. Return chicken to pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over rice. Sprinkle with parsley.
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