Moo-Goo-Gai-Pan (Wok Chicken)

• 3 Tbsp. oil
• 1/4 lb. snow peas or 1 bag frozen petit peas
• 1 c. sliced celery
• 1 c. sliced mushrooms
• 4 green onions with tops, cut in 1-inch pieces
• 1 tsp. cornstarch
• 1/2 tsp. salt
• 1/4 tsp. ground ginger
• 1/8 tsp. white pepper
• 3 chicken breasts, skinned, boned and cut in 1-inch pieces
• 1 Tbsp. soy sauce

1. Set heat control to 350u0b0; add 1 tablespoon oil when light goes out.
2. Add peas, mushrooms and onions and stir-fry 2 minutes; remove to mixing bowl.
3. In small cup, mix together cornstarch, salt, ginger and pepper; set aside.
4. Add remaining 2 tablespoons oil to wok.
5. Add chicken and cornstarch mixture.
6. Stir-fry until chicken turns white.
7. Stir in mushroom mixture and soy sauce; stir-fry until hot.

oil, snow peas, celery, mushrooms, green onions, cornstarch, salt, ground ginger, white pepper, chicken breasts, soy sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=643995 (may not work)