Moo goo gai pan
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Whole large chicken breast, skinned, halved | |
| Lengthwise, and boned | ||
| ¾ | cup | Water |
| 3 | tablespoons | Soy sauce |
| 2 | tablespoons | Dry sherry |
| 4 | teaspoons | Cornstarch |
| 1 | tablespoon | Honey |
| 1 | teaspoon | Instant chicken granules |
| 1 | can | (8 oz) water chestnuts, drained |
| 1 | cup | Fresh pea pods (Snow Peas) |
| ½ | cup | Fresh mushrooms |
| 4 | To 6 green onions | |
| Ginger root | ||
| 2 | tablespoons | Cooking oil |
Directions
Qty Measurement Ingredient Partially freeze chicken; thinly slice into bite-sized strips.
In small mixing bowl stir together the water, soy sauce, dry sherry, cornstarch, honey, and instant chicken bouillon granules; mix well.
Slice the drained water chestnuts; set aside. Halve the pea pods crosswise; set aside. Slice the mushrooms and the green onion; set aside. Grate 2 teaspoon gingerroot; set aside.
Heat the oil in wok over high heat. Add the chicken to wok and stir-fry 3 to 4 minutes. Remove chicken. Add more oil, if necessary.
Stir-fry water chestnuts, pea pods, mushrooms, green onions, and ginger for 3 to 4 minutes. Return chicken to wok. Stir the bouillon mixture and stir into chicken. Cook and stir until thickened and bubbly. Cover and cook 2 minutes more or until heated through. This ought to serve 4 to 6.
From The Cookie Lady's Files