Moo Goo Gai Pan

Total Time: 35 mins Preparation Time: 35 mins

Ingredients

• Servings: 4
• 1 large boneless skinless chicken breast
• 1 teaspoon chicken bouillon granule, instant
• 1 (8 ounce) can water chestnuts, drained, halved lengthwise
• 1 cup pea pods, fresh (snow peas)
• 3/4 cup water
• 1/2 cup fresh mushrooms
• 3 tablespoons soy sauce
• 4 green onions (4 to 6)
• 2 tablespoons dry sherry
• gingerroot
• 4 teaspoons cornstarch
• 2 tablespoons cooking oil
• 1 tablespoon honey

Recipe

• 1 partially freeze chicken; thinly slice into bite-sized strips.
• 2 in small mixing bowl stir together the water, soy sauce, dry sherry, cornstarch, honey, and instant chicken bouillon granules; mix well.
• 3 slice the drained water chestnuts; set aside.
• 4 halve the pea pods crosswise; set aside.
• 5 slice the mushrooms and the green onion; set aside.
• 6 grate 2 teaspoons gingerroot; set aside.
• 7 heat the oil in wok over high heat.
• 8 add the chicken to wok and stir-fry 3 to 4 minutes.
• 9 remove chicken.
• 10 add more oil, if necessary.
• 11 stir-fry water chestnuts, pea pods, mushrooms, green onions, and ginger for 3 to 4 minutes.
• 12 return chicken to wok.
• 13 stir the bouillon mixture and stir into chicken.
• 14 cook and stir until thickened and bubbly.
• 15 cover and cook 2 minutes more or until heated through.