Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1 large | Chicken breast, skinned, boned |
| 1 teaspoon | Instant chicken granules |
| 1 can | (8 oz) water chestnuts halved lengthwise; and drained |
| 1 cup | Fresh pea pods (Snow Peas) |
| ¾ cup | Water |
| ½ cup | Fresh mushrooms |
| 3 tablespoons | Soy sauce |
| 4 \N | Green onions; (4 to 6) |
| 2 tablespoons | Dry sherry |
| \N \N | Ginger root |
| 4 teaspoons | Cornstarch |
| 2 tablespoons | Cooking oil |
| 1 tablespoon | Honey |
Partially freze 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 Posted on GEnie's Food & Wine RT by COOKIE-LADY [Cookie] on 9/20/93 MM by QBTOMM and Sue Woodward (S.WOODWARD/GEnie; 72772,2247/CIS; SWOODWARD/NVN) Posted to MC-Recipe Digest V1 #264 Date: Mon, 28 Oct 1996 21:35:19 +0800 (HKT) From: Sweeney <sweeney@...>