Menu
Ginger Chicken Ginger Chicken
Mushroom & Herb Chicken Mushroom & Herb Chicken
Lemon Mushroom Chicken Lemon Mushroom Chicken
Sesame Ginger Chicken Sesame Ginger Chicken
Wild Rice Mushroom Chicken Wild Rice Mushroom Chicken
Baked Mushroom Chicken Baked Mushroom Chicken
Orange Ginger Chicken Orange Ginger Chicken
Rosemary Mushroom Chicken Rosemary Mushroom Chicken
Ginger Chicken with Green Onions Ginger Chicken with Green Onions
Mushroom Chicken Pizza Mushroom Chicken Pizza
Ginger Chicken Noodle Soup Ginger Chicken Noodle Soup
Asian Chicken with Gingered Vegetables Asian Chicken with Gingered Vegetables
Teriyaki Mushroom Chicken Teriyaki Mushroom Chicken
Chicken Mushroom Stew Chicken Mushroom Stew
Bacon Mushroom Chicken Bacon Mushroom Chicken
Creamy Mushroom Chicken Creamy Mushroom Chicken
Ginger Fried Rice Ginger Fried Rice
Soy-Ginger Chicken Soy-Ginger Chicken
Mushroom Chicken with Wild Rice Mushroom Chicken with Wild Rice
Cashew Chicken with Ginger Cashew Chicken with Ginger

Ginger Mushroom Chicken

Add a Review
Test Kitchen Approved
Total Time

Prep/Total Time: 30 min.

Makes

4 servings

Updated: Jun. 27, 2023
“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.”
Ginger Mushroom Chicken
Ginger Mushroom Chicken Recipe photo by Taste of Home
Next Recipe

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

  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.

Nutrition 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.