Moo-Goo Gai Pan - cooking recipe

Ingredients

2 whole boneless chicken breasts
salt and pepper
3 Tbsp. oil
1/2 c. blanched almonds
3 scallions, minced
1 c. thinly sliced mushrooms
1 c. diced, seeded green pepper
1/8 tsp. ground ginger
1 c. frozen tiny peas, thawed
2 tsp. cornstarch
3/4 c. chicken broth
2 Tbsp. very dry sherry
2 Tbsp. soy sauce

Preparation

Cut chicken into 1-inch pieces; sprinkle with salt and pepper. Heat oil and saute meat until it turns white (3 to 4 minutes). Push aside; add almonds.
Stir until brown.
Add scallions, mushrooms, green peppers and ginger.
Stir-fry 2 minutes.
Add peas; cook 2 minutes.
Dissolve cornstarch in some of broth.
Add remaining broth, sherry and soy sauce; add to chicken mixture. Cook until sauce is smooth and shiny, about 4 minutes longer. (Beef bouillon can be substituted for chicken broth.)