Buy cookbooks at http://CookbooksPlus.com
Buy cookbooks at
http://CookbooksPlus.com
member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Judy Gall      

Recipe Categories:

    Moo Goo Gai Pan


    Source of Recipe


    Marilee
    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.





 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |