INGREDIENTS

  • 1 cup water
  • 1 (1/2ounce)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
  • 8scallions, cut diagonally into 2-inch pieces
  • 2 teaspoons minced peeled fresh ginger
  • 1 garlic clove , chopped
  • 1/2 cup sugar snap peas
  • 1/4 cup chopped cilantro
  • 2 cups cooked brown rice

DIRECTIONS

  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.