Ingredients
1 cup fresh snow peas2 teaspoons cornstarch1/2 teaspoon salt1/8 teaspoon pepper3/4 cup 2% milk3/4 pound boneless skinless chicken breasts, cut into thin strips3 teaspoons canola oil, divided1/2 pound sliced baby portobello mushrooms1 teaspoon minced fresh gingerroot2 cups hot cooked brown rice1/4 cup minced fresh parsley
Preparation
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.
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.
In the same pan, stir-fry mushrooms and ginger in remaining oil for 2 minutes. Add peas; stir-fry 2 minutes longer.
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.
