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    Moo Goo Gai Pan

    Source of Recipe

    1 lg whole chicken breast, boned and skinned
    1 teaspoon instant chicken granules
    1 can (8 oz) water chestnuts halved lengthwise and drained
    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 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.




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