Moo Goo Gai Pan

• 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

1. Partially freeze chicken; thinly slice into bite-sized strips.
2. In small mixing bowl stir together the water, soy sauce, dry sherry, cornstarch, honey, and instant chicken bouillon granules; mix well.
3. Slice the drained water chestnuts; set aside.
4. Halve the pea pods crosswise; set aside.
5. Slice the mushrooms and the green onion; set aside.
6. Grate 2 teaspoons gingerroot; set aside.
7. Heat the oil in wok over high heat.
8. Add the chicken to wok and stir-fry 3 to 4 minutes.
9. Remove chicken.
10. Add more oil, if necessary.
11. Stir-fry water chestnuts, pea pods, mushrooms, green onions, and ginger for 3 to 4 minutes.
12. Return chicken to wok.
13. Stir the bouillon mixture and stir into chicken.
14. Cook and stir until thickened and bubbly.
15. Cover and cook 2 minutes more or until heated through.

chicken breast, chicken bouillon granule, water chestnuts, pea pods, water, fresh mushrooms, soy sauce, green onions, sherry, gingerroot, cornstarch, cooking oil, honey

Taken from www.food.com/recipe/moo-goo-gai-pan-254750 (may not work)