Moo Goo Gai Pan

• 1 whole chicken breast, skinned and boned (or 2 halves)
• 2 tablespoons cornstarch
• 2 tablespoons soy sauce
• 1 teaspoon dry sherry
• 14 teaspoon white pepper
• 2 tablespoons cooking oil
• 14 lb fresh mushrooms, trimmed and sliced
• 1 (8 1/2 ounce) can bamboo shoots, drained
• 1 (6 ounce) package frozen pea pods, partially thawed
• 1 tablespoon diced pimento
• 14 cup diced green pepper
• 1 garlic clove, minced
• 1 cup chicken broth

1. Slice chicken into thinnest possible slices.
2. (This is easier if meat is partially frozen.)
3. In a small mixing bowl, combine 1 tsp cornstarch, 1 tsp soy sauce, sherry, and white pepper.
4. Add chicken and blend to coat the slices well.
5. In a wok or large skillet, heat oil over medium high heat; add chicken.
6. Cook, stirring to separate slices, until meat turns white.
7. Remove meat and keep warm.
8. To oil in skillet, add mushrooms, bamboo shoots, pea pods, pimento, green pepper, and garlic.
9. Stir fry about 3 minutes.
10. Add chicken broth; bring to boil.
11. Blend remaining cornstarch and soy sauce and stir into skillet mixture.
12. When thickened, add chicken and heat thoroughly.
13. Serve over chow mein noodles or hot cooked rice.

chicken, cornstarch, soy sauce, sherry, white pepper, cooking oil, mushrooms, bamboo shoots, pods, pimento, green pepper, garlic, chicken broth

Taken from www.food.com/recipe/moo-goo-gai-pan-479687 (may not work)