Ginger Mushroom Chicken

Ginger Mushroom Chicken
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  • ¼ cup minced fresh parsley
  • 2 cups hot cooked brown rice
  • 1 teaspoon minced fresh gingerroot
  • ½ pound sliced baby portobello mushrooms
  • 3 teaspoons canola oil, divided
  • ¾ pound boneless skinless chicken breasts, cut into thin strips
  • ¾ cup milk
  • + 4 more ingredients
    • 1/8 teaspoon pepper
    • ½ teaspoon salt
    • 2 teaspoons cornstarch
    • 1 cup fresh snow peas

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 nonstick cooking spray, stir-fry chicken in...

View full recipe at SpringPad


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