Moo-Goo Gai Pan

• 2 whole boneless chicken breasts
• salt and pepper
• 3 Tbsp. oil
• 1/2 c. blanched almonds
• 3 scallions, minced
• 1 c. thinly sliced mushrooms
• 1 c. diced, seeded green pepper
• 1/8 tsp. ground ginger
• 1 c. frozen tiny peas, thawed
• 2 tsp. cornstarch
• 3/4 c. chicken broth
• 2 Tbsp. very dry sherry
• 2 Tbsp. soy sauce

1. Cut chicken into 1-inch pieces; sprinkle with salt and pepper. Heat oil and saute meat until it turns white (3 to 4 minutes). Push aside; add almonds.
2. Stir until brown.
3. Add scallions, mushrooms, green peppers and ginger.
4. Stir-fry 2 minutes.
5. Add peas; cook 2 minutes.
6. Dissolve cornstarch in some of broth.
7. Add remaining broth, sherry and soy sauce; add to chicken mixture. Cook until sauce is smooth and shiny, about 4 minutes longer. (Beef bouillon can be substituted for chicken broth.)

chicken breasts, salt, oil, blanched almonds, scallions, mushrooms, pepper, ground ginger, peas, cornstarch, chicken broth, very dry sherry, soy sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=270135 (may not work)