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Recipe: Ginger Mushroom Chicken
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Ingredients
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| Qty. |
Unit |
Ingredient |
| 1 |
c |
fresh snow peas |
| 2 |
tsp |
cornstarch |
| 1/2 |
tsp |
salt |
| 1/8 |
tsp |
pepper |
| 3/4 |
c |
milk |
| 3/4 |
lb |
boneless skinless chicken breasts, cut into thin strips |
| 3 |
tsp |
canola oil, divided |
| 1/2 |
lb |
sliced baby portobello mushrooms |
| 1 |
tsp |
minced fresh gingerroot |
| 1/4 |
c |
minced fresh parsley |
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Instructions
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1) Place snow peas in a small saucepan; cover with water. Bring to a boil; boil for 1 minute. Drain and set aside.
2) In a small bowl, combine cornstarch, salt, pepper, and milk until smooth; set aside.
3) 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.
4) In the same pan, stir-fry mushromos and ginger in remaining oil for 2 minutes.
5) Add peas; stir-fry 2 minutes longer.
6) Stir cornstarch mixture and add to mushroom mixture.
7) Return chicken to pan.
8) Bring to a boil; cook and stir for 2 minutes or until thickened.
9) Serve over rice. Sprinkle with parsley.
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