Moo Goo Gai Pan Recipe

Adapted from Better Homes and Gardens Cooking Chinese

Serves 4-6

Ingredients

1 whole large chicken breast, skinned, halved lengthwise and boned

1 ½ cup water

⅓ cup soy sauce

¼ cup dry sherry

2 ⅕ Tbsp cornstarch

2 Tbsp Honey

2 tsp instant chicken bouillon granules

1 8-ounce can water chestnuts, drained

1 cup fresh pea pods or 3 ounces of frozen pea pods, thawed

½ cup fresh mushrooms

4 to 6 green onions

2-3 Tbsp fresh ginger root

2 Tbsp cooking oil

Directions

1) Partially freeze chicken; thinly slice into bite-size strips.

2) In a 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. Halve the pea pods crosswise; set aside.

Slice the mushrooms and green onions; set aside. Grate the ginger root; set aside.

4) Preheat wok or large skillet over high heat; add oil. Add the chicken to wok or skillet;

stir-fry 3 to 4 minutes. Remove chicken. (Add more oil, if necessary) Stir-fry water

chestnuts, pea pods, mushrooms, green onions, and ginger root 3 to 4 minutes.

5) Return chicken to wok or skillet. Stir the bouillon mixture and stir into chicken. Cook and

stir till thickened and bubbly. Cover and cook 2 minutes more or till heated through.