Moo Goo Gai Pan

    Serving Size : 4

    1 lg whole boned skinned &
    halved chicken breast
    1 teaspoon instant chicken granules
    1 can (8 oz) water chestnuts
    drained
    1 cup fresh pea pods (snow peas)
    3/4 cup water
    1/2 cup fresh mushrooms
    3 tablespoon soy sauce
    4 green onions -- (4 to 6)
    2 tablespoon dry sherry
    ginger root
    4 teaspoon cornstarch
    2 tablespoon cooking oil
    1 tablespoon honey

    Partially freeze chicken; slice
    thinly into bite-sized strips.

    In small mixing bowl stir together
    the water, soy sauce, dry sherry,
    cornstarch, honey, and instant
    chicken bouillon granules; mix well.

    Slice the drained water chestnuts;
    set aside.

    Halve the pea pods crosswise; set
    aside.

    Slice the mushrooms and the green
    onion; set aside.

    Grate 2 teaspoons gingerroot; set
    aside.

    Heat the oil in wok over high heat.

    Add the chicken to wok and stir-fry
    3 to 4 minutes.

    Remove chicken.

    Add more oil, if necessary.

    Stir-fry water chestnuts, pea pods,
    mushrooms, green onions, and ginger
    for 3 to 4 minutes.

    Return chicken to wok.

    Stir the bouillon mixture and
    stir into chicken.

    Cook and stir until thickened
    and bubbly.

    Cover and cook 2 minutes more
    or until heated through.

    This ought to serve 4 to 6.