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Moo Goo Gai Pan

1 lg whole chicken breast
8-oz can water chestnuts halved lengthwise and drained
1 cup Fresh snow peas
3/4 cup stock
1/2 cup fresh mushrooms
3 tablespoon soy sauce
4 to 6 green onions
2 tablespoon dry sherry
2 teaspoons ginger root
4 teaspoon cornstarch
2 tablespoon cooking oil
1 tablespoon honey

Partially freeze chicken; thinly slice into bite-sized strips. In
small mixing bowl stir together the soy sauce, dry sherry,
cornstarch, honey, and stock; 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 teaspoon
ginger root; 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 Stock 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.


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