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Moo Goo Gai Pan




Source of Recipe


Marilee
1 lg whole chicken breast, boned and skinned
1 teaspoon instant chicken granules
1 can (8 oz) water chestnuts halved lengthwise and drained
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.