Chicken and Mushrooms Over Rice

Amount	Measure	Ingredient -- Preparation Method
--------	------------	--------------------------------
1 1/2	pounds	chicken breasts -- no skin or bone -- cubed
16	ounces	mushrooms -- sliced
1	small	onion -- diced
2	cloves	garlic -- minced
1	teaspoon	ginger root -- minced
1	cup	peas -- frozen
2 1/4	ounces	black olives -- sliced
12	ounces	fat-free evaporated milk
1/2	cup	sherry
1	teaspoon	sesame oil
1	tablespoon	reduced-sodium soy sauce
1/4	teaspoon	crushed red pepper
2	tablespoons	vegetable oil
2	tablespoons	cornstarch
3	cups	rice -- cooked

Add oil to large frying pan. Heat to medium-high. Add onion, garlic and ginger. Cook for one minute.

Add chicken and brown on all sides.

Reduce heat to medium. Add milk, olives, peas, sesame oil, red pepper and soy sauce. Heat to boiling stirring to keep from burning and to get all the browned bits on the bottom of the pan.

Mix corn starch with sherry until dissolved. Add to chicken mixture. Heat until it comes back to a boil.

Lower heat and cover. Simmer for 30 minutes stirring occasionally.

Serve over rice.

Makes 6 servings.

Per Serving: 660 Calories; 10g Fat (15.0% calories from fat); 39g Protein; 94g Carbohydrate; 4g Dietary Fiber; 71mg Cholesterol; 355mg Sodium. Exchanges: 5 Grain (Starch); 3 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Non-Fat Milk; 1 1/2 Fat.