MOO GOO GAI PAN
We love stir-fries and this another good one. Be sure to prep all of the ingredients before you start cooking, as the cooking goes very quickly.
Provided by lazyme
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- 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.
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