Moo Goo Gai Pan

* Exported from MasterCook *

Moo Goo Gai Pan

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chinese Chicken

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lg Whole chicken breast
1 teaspoon Instant chicken granules
skinned
1 can (8 oz) water chestnuts
halved lengthwise -- and
drained
boned
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 freze 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 Posted on GEnie's Food & Wine RT by COOKIE-LADY
[Cookie] on 9/20/93 MM by QBTOMM and Sue Woodward (S.WOODWARD/GEnie;
72772,2247/CIS; SWOODWARD/NVN)



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