Moo goo gai pan

Yield: 6 Servings

Measure Ingredient
1 \N Whole large chicken breast, skinned, halved
\N \N 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 \N To 6 green onions
\N \N Ginger root
2 tablespoons Cooking oil

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

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