Ginger Mushroom Chicken

By Totlxtc

Ingredients

• 1 * 1 cup fresh snow peas
• 2 * 2 teaspoons cornstarch
• 1/2 * 1/2 teaspoon salt
• 1/8 * 1/8 teaspoon pepper
• 3/4 * 3/4 cup milk
• 3/4 * 3/4 pound boneless skinless chicken breasts, cut into thin strips
• 3 * 3 teaspoons canola oil, divided
• 1/2 * 1/2 pound sliced fresh baby portobello mushrooms
• 1 * 1 teaspoon minced fresh gingerroot
• 2 * 2 cups hot cooked brown rice
• 1/4 * 1/4 cup minced fresh parsley

Details

Servings 4

Preparation

Step 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.
* 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 stir into mushroom mixture. Return chicken to pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice. Sprinkle with parsley. Yield: 4 servings.


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.