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    Moo Goo Gai Pan


    Source of Recipe


    Aunt Saunny

    Serving 4
    1 lg whole chicken breast skinned halved lengthwise -- and drained boned
    1 teaspoon instant chicken granules
    1 can (8 oz) water chestnuts
    1 cup fresh pea pods (snow peas)
    3/4 cup water
    1/2 cup fresh mushrooms
    3 Tablespoon soy sauce
    4 green onions -- (4 to 6)
    2 Tablespoon dry sherry
    ginger root
    4 teaspoon cornstarch
    2 Tablespoon cooking oil
    1 Tablespoon honey

    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


 

 

 

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