Ginger Mushroom Chicken

• 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
3. 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.
4. In the same pan, stir-fry mushrooms and ginger in remaining oil for 2 minutes. Add peas; stir-fry 2 minutes longer.
5. 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.

fresh snow peas, cornstarch, salt, pepper, milk, chicken breasts, canola oil, baby portobello mushrooms, fresh gingerroot, brown rice, fresh parsley

Taken from www.tasteofhome.com/recipes/ginger-mushroom-chicken/ (may not work)