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Place Snow Peas In A Small Saucepan; Cover With Water. Bring To A Boil; Boil For 1 Minute. Drain And Set Aside. In A Small Bowl, Combine The Cornstarch, Salt, Pepper And Milk Until Smooth; Set Aside. In A Large Nonstick Skillet Or Wok Coated With Nonstick Cooking Spray, Stir-Fry Chicken In 1 Teaspoon Hot Oil For 5 Minutes Or Until Juices Run Clear. Remove And Keep Warm. In The Same Pan, Stir-Fry Mushrooms And Ginger In Remaining Oil For 2 Minutes. Add Peas; Stir-Fry 2 Minutes Longer. Stir Cornstarch Mixture And Stir Into Mushroom Mixture. Return Chicken To Pan. Bring To A Boil; Cook And Stir For 2 Minutes Or Until Thickened. Serve Over Rice. Sprinkle With Parsley.
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