*  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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