Ginger Mushroom Chicken

SUBMITTED BY: Christina Shape

"If you love fresh ginger, youre sure to love this dish, promises Christina Shape of Swartz Creek, Michigan. The stir-fry is so quick and easy to prepare, its perfect for a busy weeknight."

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PREP TIME	30 Min
READY IN	30 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS

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

DIRECTIONS

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.
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.
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.

FOOTNOTE

Nutritional Analysis: 3/4 cup chicken mixture with 1/2 cup rice equals 297 calories, 8 g fat (2 g saturated fat), 53 mg cholesterol, 369 mg sodium, 31 g carbohydrate, 4 g fiber, 24 g protein. Diabetic Exchanges: 2 starch, 2 very lean meat, 1 vegetable, 1 fat.