Chicken and Mushrooms Over Rice - Vegetarian

Amount

  Measure

  Ingredient -- Preparation Method

--------

  ------------

  --------------------------------

2

  tablespoons

  vegetable oil

1 1/2

  pounds

  Morning Star Grillers Chicken -- cubed

8

  ounces

  mushrooms -- sliced

1

  small

  onion -- diced

2

  cloves

  garlic -- minced

1

  teaspoon

  ginger root -- minced

1

  cup

 peas -- frozen -- thawed

5

  ounces

 water chestnuts -- 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

  cornstarch

3

  cups

  rice -- cooked

Add oil to large frying pan. Heat to medium-high. Add onion, mushrooms, and chicken and brown on all sides.

Add garlic and ginger root. Cook for 30 seconds.

Reduce heat to medium. Add milk, water chestnuts, 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 simmer for 30 minutes stirring occasionally.

Serve over rice.

Makes 6 servings.

Per Serving: 663 Calories; 11g Fat (15.7% calories from fat); 29g Protein; 109g Carbohydrate; 12g Dietary Fiber; 2mg Cholesterol; 797mg Sodium. Exchanges: 5 1/2 Grain (Starch); 1 Vegetable; 1/2 Non-Fat Milk; 1 Fat.

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