Ingredients
- 2 tbsp cornstarch shopping list
- 2 tbsp water shopping list
- 3 whole boneless chicken breasts, skinned, cut into 1-inch pieces shopping list
- 1/2 tsp salt shopping list
- 1/8 tsp pepper shopping list
- 1/4 cup veg oil shopping list
- 1/4 cup chopped green onion shopping list
- 2 cups sliced fresh mushrooms shopping list
- 1 jar (2 oz) sliced pimiento, drained shopping list
- 1 tsp ground ginger shopping list
- 1 can (14 1/2 oz) chicken broth shopping list
- 2 pkgs (6 to 7 oz each) frozen pea pods shopping list
- Hot cooked rice shopping list
How to make it
- Blend cornstarch and water in small bowl until smooth. Set aside.
- Sprinkle chicken with salt and pepper..
- Heat oil in large skillet or wok.
- Add chicken.
- Stir-fry over med.-high until no longer pink.
- Remove chicken from skillet.
- Add onion to skillet.
- Stir-fry over med-high heat 1 minute.
- Stir in mushrooms, pimiento and ginger.
- Cook, stirring constantly, 2 to 3 minutes, or until mushrooms are tender.
- Add chicken broth and pea pds.
- Heat to boiling, stirring to break apart pea pods.
- Add cornstarch mixture.
- Heat to boiling, stirring constantly.
- Boil 1 minute.
- Remove from heat.
- Stir in chicken.
- Serve with rice and soy sauce if desired.
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