Best Ginger Mushroom Chicken Recipes

STIR FRY- CHICKEN WITH LEMON MUSHROOM GINGER SAUCE

Stir Fry- Chicken With Lemon Mushroom Ginger Sauce image

Make and share this Stir Fry- Chicken With Lemon Mushroom Ginger Sauce recipe from Food.com.

Provided by Derf2440

Categories One Dish Meal

Time 28m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

3 tablespoons lemon juice, fresh
2 tablespoons soy sauce
2 tablespoons dry sherry
2 tablespoons fresh ginger, peeled and finely shredded
2 teaspoons grated lemon zest
1 teaspoon sugar or 1 teaspoon Splenda sugar substitute
1 tablespoon water
2 teaspoons cornstarch
1/4 teaspoon pepper, freshly ground
8 ounces chicken breasts, cut in half inch strips
2 teaspoons vegetable oil
8 ounces fresh mushrooms, thinly sliced
1/2 large red bell pepper, thinly sliced
2 large garlic cloves, mashed
1 (6 ounce) bag spinach

Steps:

Mix first 6 ingredients in a small bowl for sauce; whisk cold water and cornstarch together and add to sauce; whisk together.
Cut chicken into strips, sprinkle with pepper.
Heat wok over medium high heat one minute. Add oil and tilt to coat. Add chicken, stir fry 2 minutes. Add mushrooms, bell pepper and garlic, stir fry until mushrooms are browned at edges, about 3 minutes. Add sauce, cook until sauce is reduced to glaze, about 1 1/2 minutes. Mix in spinach and toss one minute.

Nutrition Facts : Calories 200.2, Fat 8, SaturatedFat 1.9, Cholesterol 36.3, Sodium 578.5, Carbohydrate 10.9, Fiber 2.3, Sugar 3.9, Protein 16.3

GINGER MUSHROOM CHICKEN

Ginger Mushroom Chicken image

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

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 11

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

Steps:

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 cooking spray, stir-fry chicken in 1 teaspoon hot oil for 5 minutes or until no longer pink. 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 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.

Nutrition Facts : Calories 297 calories, Fat 8g fat (2g saturated fat), Cholesterol 53mg cholesterol, Sodium 369mg sodium, Carbohydrate 31g carbohydrate (5g sugars, Fiber 4g fiber), Protein 24g protein. Diabetic Exchanges