Chicken Moo Goo Gai Pan - cooking recipe

Ingredients

1 lb. fat trimmed chicken breast
1 Tbsp. light soy sauce
1 tsp. salad oil
1/4 tsp. ground ginger
1 c. sliced onion
1/2 c. thinly sliced mushrooms
1 c. fat-skimmed, undiluted condensed chicken broth, divided
1 (10 oz.) pkg. frozen Oriental mixed vegetables, thawed
1 tsp. cornstarch

Preparation

Cut poultry into 1-inch cubes.
Combine with soy sauce, oil and ginger; mix well.
Spray nonstick electric frypan or large skillet with cooking spray.
Add poultry in single layer.
Cook and stir over medium-high heat until lightly browned.
Stir in onion and mushrooms.
Mix well.
Stir in 3/4 cup broth.
Add mixed vegetables.
Cover and simmer 5 minutes.
Mix remaining broth with cornstarch until smooth; stir into skillet.
Cook and stir until sauce is thick.
Serve over hot rice.
Makes 4 servings, approximately 190 calories each.