Prep Time 15 min
Cook Time 15 Min
Servings 6 to 8
Difficulty Moderate

Ingredients

  • 3 tbsps. cornstarch
  • 1/4 cup lite soy sauce
  • 2 tbsps. water
  • 3 whole boneless, skinless chicken breasts
  • 1/2 tsp. salt
  • 1/8 tsp. pepper
  • 1/4 cup Crisco® Pure Vegetable Oil
  • 1/4 cup chopped green onions
  • 2 cups sliced fresh mushrooms
  • 1/2 red pepper
  • 2 tsps. grated fresh ginger
  • 1 cup chicken broth
  • 2 (6 to 7 oz.) pkgs. frozen pea pods
  • Hot cooked rice
  • Toasted sliced almonds*
  • Soy sauce

Directions

  • Step 1

    BLEND cornstarch, soy sauce and water in small bowl until smooth.

  • Step 2

    SPRINKLE chicken with salt and pepper. Heat oil in large skillet or wok. Add chicken. Stir-fry over medium-high heat until no longer pink. Remove chicken from skillet.

  • Step 3

    ADD onions to skillet. Stir-fry over medium-high heat 1 minute. Stir in mushrooms, red pepper and ginger. Cook, stirring constantly, 2 to 3 minutes, or until mushrooms are tender.

  • Step 4

    ADD chicken broth and pea pods. Heat to boiling, stirring to break apart pea pods. Add cornstarch mixture. Heat to boiling, stirring constantly. Boil 1 minute. Remove from heat.

  • Step 5

    STIR in chicken. Serve with rice. Sprinkle with toasted almonds and serve with soy sauce, if desired.

  • Step 6

    *To toast almonds: Place almonds in dry nonstick skillet. Cook over medium heat, shaking pan until nuts are lightly browned.

Serving size
(1/6 of recipe)

  • Calories 440
  • Calories from Fat110g
  • Total Fat 13g
  • Saturated Fat 2g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 75mg
  • Sodium 760mg
  • Potassium 0mg
  • Total Carbohydrates 46g
  • Dietary Fiber 3g
  • Sugars 6g
  • Protein 34g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet