Source:

Carol Welte

Serves/Makes:8

Ingredients

• 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

Preparation

• 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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