Moo Goo Gai Pan - cooking recipe

Ingredients

1 large boneless skinless chicken breast
1 teaspoon chicken bouillon granule, instant
1 (8 ounce) can water chestnuts, drained, halved lengthwise
1 cup pea pods, fresh (snow peas)
3/4 cup water
1/2 cup fresh mushrooms
3 tablespoons soy sauce
4 green onions (4 to 6)
2 tablespoons dry sherry
gingerroot
4 teaspoons cornstarch
2 tablespoons cooking oil
1 tablespoon honey

Preparation

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 teaspoons 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.