* 4 Servings
* Prep/Total Time: 30 min.

Ingredients

* 1 cup fresh snow peas
* 2 teaspoons cornstarch
* 1/2 teaspoon salt
* 1/8 teaspoon pepper
* 3/4 cup milk
* 3/4 pound boneless skinless chicken breasts, cut into thin strips
* 3 teaspoons canola oil, divided
* 1/2 pound sliced baby portobello mushrooms
* 1 teaspoon minced fresh gingerroot
* 2 cups hot cooked brown rice
* 1/4 cup minced fresh parsley

Directions

* Place snow peas in a small saucepan; cover with water. Bring to a boil; boil for 1 minute. Drain and set aside. In a small bowl, combine the cornstarch, salt, pepper and milk until smooth; set aside.
* In a large nonstick skillet or wok coated with cooking spray, stir-fry chicken in 1 teaspoon hot oil for 5 minutes or until juices run clear. Remove and keep warm.
* In the same pan, stir-fry mushrooms and ginger in remaining oil for 2 minutes. Add peas; stir-fry 2 minutes longer. Stir cornstarch mixture and stir into mushroom mixture. Return chicken to pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over rice. Sprinkle with parsley. Yield: 4 servings.

Nutritional Analysis: 3/4 cup chicken mixture with 1/2 cup rice equals 297 calories, 8 g fat (2 g saturated fat), 53 mg cholesterol, 369 mg sodium, 31 g carbohydrate, 4 g fiber, 24 g protein. Diabetic Exchanges: 2 starch, 2 very lean meat, 1 vegetable, 1 fat.

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