Moo Goo Gai Pan

Recipe Ingredients

1		Chicken breast
1 teaspoon	5ml	Instant chicken granules
		Skinned
1		Water chestnuts - (8 oz)
		Halved lengthwise - and
		Drained
		Boned
1 cup	237ml	Fresh pea pods - (snow peas)
3/4 cup	177ml	Water
1/2 cup	118ml	Fresh mushrooms
3 tablespoons	45ml	Soy sauce
4		Green onions - (4 to 6)
2 tablespoons	30ml	Dry sherry
		Ginger root
4 teaspoons	20ml	Cornstarch
2 tablespoons	30ml	Cooking oil
1 tablespoon	15ml	Honey

Recipe Instructions

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.

Source:
House of Hong, Seattle

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.