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Carol Welte


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

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