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Ginger Mushroom Chicken

 Ginger Mushroom Chicken
“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.”
4 ServingsPrep/Total Time: 30 min.


  • 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


  • 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.

2 of 2

Ginger Mushroom Chicken (continued)

Directions (continued)

  • Bring to a boil; cook and stir for 2 minutes or until thickened.
  • Serve with rice. Sprinkle with parsley. Yield: 4 servings.
Nutritional Facts: 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.