Name: Ginger Mushroom Chicken
Prep time: 30 min
Cook time: 30 min
Yield: 4
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 -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Ginger Mushroom Chicken

1. 1 cup fresh snow peas -

2. 2 teaspoons cornstarch -

3. 1/2 teaspoon salt -

4. 1/8 teaspoon pepper -

5. 3/4 cup 2% milk -

6. 3/4 pound boneless skinless chicken breasts, cut into thin strips -

7. 3 teaspoons canola oil, divided -

8. 1/2 pound sliced baby portobello mushrooms -

9. 1 teaspoon minced fresh gingerroot -

10. 2 cups hot cooked brown rice -

11. 1/4 cup minced fresh parsley -

How to cook deliciously - Ginger Mushroom Chicken

1. Stage

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. Stage

In a large nonstick skillet 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.

3. Stage

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

4. Stage

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.