Ww 7 Points - Thai Chicken With Ginger Sauce

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1 cup water
• 1 (1/2 ounce) package dried wood ear mushrooms
• 1 cup low sodium chicken broth
• 2 tablespoons reduced sodium soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon cornstarch
• 1 teaspoon asian fish sauce (nam pla)
• 2 teaspoons canola oil
• 1 1/4 lbs boneless skinless chicken breasts, cut into 3/4-inch pieces
• 8 scallions, cut diagonally into 2-inch pieces
• 2 teaspoons minced peeled fresh ginger
• 1 garlic clove, chopped
• 1/2 cup sugar snap pea
• 1/4 cup chopped cilantro
• 2 cups cooked brown rice

Recipe

• 1 bring water to a boil in small saucepan.
• 2 add dried mushrooms, remove from heat and let stand 20 minute.
• 3 drain mushrooms, coarsley chop and set aside.
• 4 meanwhile, whisk broth, soy sauce, vinegar, cornstarch, and fish sauce in small bowl. set aside.
• 5 heat oil over high heat in large nonstick skillet.
• 6 add the chicken.
• 7 saute until lightly browned, transfer to a plate.
• 8 return skillet to heat, add scallions, ginger, and garlic.
• 9 saute about 1 minute.
• 10 add mushrooms, chicken, snap peas, and broth mixture; bring to a boil.
• 11 reduce heat and simmer, stirring constantly, until heated through and sauce has thickened, about 2 minute.
• 12 stir in cilantro.
• 13 serve with rice.
• 14 7 points for 1-1/4 cups chicken mixture and 1/2 cup rice.