Chicken Moo Goo Gai Pan

• 1 lb. fat trimmed chicken breast
• 1 Tbsp. light soy sauce
• 1 tsp. salad oil
• 1/4 tsp. ground ginger
• 1 c. sliced onion
• 1/2 c. thinly sliced mushrooms
• 1 c. fat-skimmed, undiluted condensed chicken broth, divided
• 1 (10 oz.) pkg. frozen Oriental mixed vegetables, thawed
• 1 tsp. cornstarch

1. Cut poultry into 1-inch cubes.
2. Combine with soy sauce, oil and ginger; mix well.
3. Spray nonstick electric frypan or large skillet with cooking spray.
4. Add poultry in single layer.
5. Cook and stir over medium-high heat until lightly browned.
6. Stir in onion and mushrooms.
7. Mix well.
8. Stir in 3/4 cup broth.
9. Add mixed vegetables.
10. Cover and simmer 5 minutes.
11. Mix remaining broth with cornstarch until smooth; stir into skillet.
12. Cook and stir until sauce is thick.
13. Serve over hot rice.
14. Makes 4 servings, approximately 190 calories each.

chicken breast, soy sauce, salad oil, ground ginger, onion, mushrooms, chicken broth, mixed vegetables, cornstarch

Taken from www.cookbooks.com/Recipe-Details.aspx?id=231756 (may not work)