Ginger Mushroom Chicken Recipe

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Ginger Mushroom Chicken Recipe
Ginger Mushroom Chicken Recipe photo by Taste of Home
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Ginger Mushroom Chicken Recipe

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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.”
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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

Nutritional Facts

3/4 cup: 297 calories, 8g fat (2g saturated fat), 53mg cholesterol, 369mg sodium, 31g carbohydrate (5g sugars, 4g fiber), 24g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1 vegetable, 1 fat.

  • 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
  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.
  2. 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.
  3. In the same pan, stir-fry mushrooms and ginger in remaining oil for 2 minutes. Add peas; stir-fry 2 minutes longer.
  4. 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.
Originally published as Ginger Mushroom Chicken in Light & Tasty August/September 2005, p7

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