Chicken and Mushrooms Over Rice

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.