Moo Goo Gai Pan Recipe

Moo Goo Gai Pan Recipe

Ingredients

• Serving Size : 4
• 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

Method

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 teaspoon 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.
16. This ought to serve 4 to 6.

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