Moo Goo Gai Pan

1 Whole large chicken breast,

-skinned, halved Lengthwise, and boned 3/4 c Water

3 tb Soy sauce

2 tb Dry sherry

4 ts Cornstarch

1 tb Honey

1 ts Instant chicken granules

1 cn (8 oz) water chestnuts,

-drained 1 c Fresh pea pods (Snow Peas)

1/2 c Fresh mushrooms

4 To 6 green onions

Ginger root 2 tb Cooking oil

Qty Measurement Ingredient 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. From The Cookie Lady's Files
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