MOO GOO GAI PAN

l large whole chicken breast, boned and skinned
3/4 cup water
3 tbsps. soy sauce
2 tbsps. dry sherry
4 tsps. cornstarch
3 tbsps. honey
l tsp. instant chicken bouillon granules
l can (8-oz.) water chestnuts, drained and sliced
l cup fresh pea pods or half of 6-oz. pkg. frozen pea pods
l/2 cup fresh mushrooms
4-6 scallions
2 tbsps. vegetable oil
2 tsp. fresh grated ginger (optional)
Partially freeze chicken and slice it into thin strips. In a small
bowl, stir together water, soy sauce, sherry, cornstarch, honey and
instant bouillion. Mix well. Slice mushrooms and green onions and
half the pea pods. Set aside.
Preheat wok or large skillet over high heat, add oil and chicken.
Stir fry 3-4 mins. and remove. Stir fry water chestnuts, pea pods,
mushrooms, onions and ginger 3-4 mins. Return chicken to wok. Stir
cornstarch mixture and add to wok. Stir until thickened and bubbly.
Cover and cook 2 mins. more or until heated through. Serve over rice