“Easy recipe that is a little different. It's adapted from a community cookbook.”

Ingredients Nutrition


  1. In a small bowl combine dried mushrooms and 1 cup warm water; let stand for 15 minutes.
  2. Drain mushrooms, squeezing out excess liquid; reserve liquid. Slice mushroom caps; discard stems. Stir cornstarch into reserved mushroom liquid.
  3. Cook pasta according to package directions. Drain and keep warm.
  4. In a bowl stir together the chicken, sherry, soy sauce, ginger, and garlic; set aside.
  5. Lightly coat a wok or large skillet with nonstick cooking spray. Heat over medium-high heat. Stir-fry sugar snap peas and carrots for 3 to 4 minutes or until crisp-tender. Add green onions and stir-fry for 1 minute more. Remove vegetables from wok and set aside.
  6. Add chicken mixture to wok. Stir-fry for 2 to 4 minutes or until chicken is no longer pink.
  7. Push chicken from center of wok. Stir cornstarch mixture; add to center of wok. Cook and stir until thickened and bubbly.
  8. Return vegetables to wok. Add mushrooms and pasta. Stir to coat with sauce.
  9. Stir for 1 minute or until thoroughly heated.
  10. Garnish with green onion if desired.

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