Recipe - Moo Goo Gai Pan 7

1 lg Chicken breast, skinned,
boned
1 teaspoon Instant chicken granules
1 cn (8 oz) water chestnuts
halved lengthwise; and
drained
1 cup Fresh pea pods (Snow Peas)
Three fourths cup Water
One half 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 freze chicken; thinly slice into bitesized 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 stirfry 3
to 4 minutes. Remove chicken.

Add more oil, if necessary. Stirfry 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
COOKIELADY [Cookie] on 9/20/93 MM by QBTOMM and Sue Woodward
(S.WOODWARD/GEnie; 72772,2247/CIS; SWOODWARD/NVN)
Posted to MCRecipe Digest V1 #264

Date: Mon, 28 Oct 1996 21:35:19 +0800 (HKT)

From: Sweeney sweeney@asiaonline.net