Ginger Mushroom Chicken Recipe

Ginger Mushroom Chicken Recipe photo by Taste of Home

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“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.”

This recipe is:

Healthy

Quick

Diabetic Friendly

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Ginger Mushroom Chicken Recipe

Prep/Total Time: 30 min.

Yield: 4 Servings

30 30

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

Directions

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. 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 lean meat, 1 vegetable, 1 fat.

Originally published as Ginger Mushroom Chicken in Light & Tasty August/September 2005, p7