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Ginger Mushroom Chicken

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."

Rating: This weblink has been rated 3 times with an average star rating of 4.0 Read Reviews (2)

Rate/Review | 99 people have saved this

Prep Time:
30 Min
Ready In:
30 Min

Servings  (Help)

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Original Recipe Yield 4 servings
 

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

  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.

Footnotes

  • 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.
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The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 27, 2007 by Emilysmom 
This recipe did not wow me like I hoped it would. I even added asian seasoning to the chicken,... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 22, 2009 by Linda Grein Supporting Member (Click to learn more about Supporting Membership)
I thought your recipe tasted very good and I'm a ginger lover. Thanks for this recipe. MORE

 
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