Moo Goo Gai Pan

• 1 whole chicken breast, skinned and boned
• 2 Tbsp. cornstarch
• 2 Tbsp. soy sauce
• 1 tsp. dry sherry
• 1/4 tsp. white pepper
• 2 Tbsp. vegetable oil
• 1/4 lb. fresh mushrooms, trimmed and sliced
• 1 (8 1/2 oz.) can bamboo shoots, drained
• 1 (6 oz.) pkg. frozen pea pods, partially thawed
• 1 Tbsp. diced pimento
• 1/4 c. diced green pepper
• 1 garlic clove, minced
• 1 c. chicken broth
• chow mein noodles or hot cooked rice

1. Slice chicken into thinnest possible slices.
2. (This is easier if meat is partially frozen.)
3. In a small mixing bowl, combine 1 teaspoon cornstarch, 1 teaspoon soy sauce, sherry and white pepper.
4. Add chicken and blend to coat slices well.

chicken, cornstarch, soy sauce, sherry, white pepper, vegetable oil, fresh mushrooms, bamboo shoots, frozen pea pods, pimento, green pepper, garlic, chicken broth, mein noodles

Taken from www.cookbooks.com/Recipe-Details.aspx?id=497353 (may not work)