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

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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