Moo goo gai pan 7

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@...>

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