Ginger Chicken

3 chicken breasts, cubed

2 packages whole raw mushrooms

1/2 bag matchstick carrots

1/2 cup lemon juice

1 Tbsp. ginger powder

1 Tbsp. McCormick Salt Free Lemon & Pepper

2 Tbsp. canola oil

Slice and rinse raw mushrooms. Slice thick. Use one tablespoon canola and about 1/4 water and slow cook mushrooms. In separate pan, heat lemon juice, canola oil, ginger and Lemon Pepper seasoning. Add chicken. Allow to cook for approximately 20 to 30 minutes on medium to high heat until the liquid reduces down. Add more lemon juice as needed throughout rest of cooking. Move the chicken to one side of pan. Add the carrots to sauce and let simmer. When carrots are tender and sauce is reduced to your preference, add mushrooms (no mushroom juice). Enjoy!