Moo Goo Gai Pan

• nonstick cooking spray
• 1 Tbsp (15 ml). cornstarch
• 2 Tbsp (30 ml). water
• 3 skinless boneless chicken breast halves, cut into 1 inch pieces
• Salt & Pepper to taste
• 1/4 cup (60 ml) green onions, chopped
• 2 cups (475 ml) mushrooms, sliced
• 1 2 oz (56 grm). jar pimiento strips, drained
• 1 tsp (5 ml). ground ginger
• 2 6 oz (168 grm). packages frozen pea pods
• 1 14 oz (392 grm). can fat-free chicken broth
• hot cooked rice

1. Blend cornstarch and water in small bowl till smooth; set aside.
2. Sprinkle chicken with salt and pepper.
3. In saute pan coated with nonstick spray, saute chicken till no longer pink.
4. Remove from skillet.
5. Add onion; stir fry 1 minute.
6. Add mushrooms, pimiento and ginger; cook, stirring constantly 2 to 3 minutes until mushrooms are tender.
7. Add chicken broth and pea pods.
8. Add cornstarch mixture.
9. Heat to boiling, stirring constantly; boil 1 minute.
10. Remove from heat and stir in chicken.
11. Serve over hot cooked rice.

nonstick cooking spray, cornstarch, water, chicken breast halves, salt, green onions, mushrooms, pimiento strips, ground ginger, pods, chicken broth, rice

Taken from online-cookbook.com/goto/cook/rpage/0005FB (may not work)