Yield: 6 Servings
|1 \N||Whole large chicken breast, skinned, halved|
|\N \N||Lengthwise, and boned|
|3 tablespoons||Soy sauce|
|2 tablespoons||Dry sherry|
|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