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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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âIf you love fresh ginger, youâre sure to love this dish,â promises Christina Shape of Swartz Creek, Michigan. âThe stir-fry is so quick and easy to prepare, itâs perfect for a busy weeknight.â 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. Yield: 4 servings.
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