Moo Goo Gai Pan

• 2 tablespoons cornstarch
• 2 tablespoons water
• 2 boneless skinless chicken breasts, cut into 1 inch pieces
• 1 tablespoon canola oil
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1/4 cup chopped onion
• 2 cups sliced mushrooms
• 2 tablespoons fresh ginger or 1 teaspoon ground ginger
• 1 (14 1/2 ounce) can chicken broth
• 4 cups fresh broccoli, stems removed
• 4 cups hot cooked rice

1. Blend corstarch and water in bowl until smooth and set aside.
2. Sprinkle chicken with salt and pepper. Stir fry chicken in 1 Tbs oil until no longer pink. Remove from pan.
3. Add onion to skillet and stirfry on medium heat 1 minute . Stir in mushrooms and ginger. Cook stirring constantly 2-3 minutes or until mushrooms are tender.
4. Add broth and broccoli to skillet. Heat to boiling. Add cornstarch mixture and heat to boiling. Boil one minute and remove from heat. Stir in chicken and serve over rice.

cornstarch, water, chicken breasts, canola oil, salt, pepper, onion, mushrooms, fresh ginger, chicken broth, fresh broccoli, rice

Taken from www.food.com/recipe/moo-goo-gai-pan-139257 (may not work)