---------- Recipe via Meal-Master (tm) v8.03
       Title: MOO GOO GAI PAN
  Categories: China, Poultry
       Yield: 6 Servings
       1    Whole large chicken breast,
            -skinned, halved
            Lengthwise, and boned
     3/4 c  Water
       3 tb Soy sauce
       2 tb Dry sherry
       4 ts Cornstarch
       1 tb Honey
       1 ts Instant chicken granules
       1 cn (8 oz) water chestnuts,
       1 c  Fresh pea pods (Snow Peas)
     1/2 c  Fresh mushrooms
       4    To 6 green onions
            Ginger root
       2 tb Cooking oil
   Qty    Measurement      Ingredient
   Partially freeze chicken; thinly slice into bite-sized
   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 teaspoon 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.
   From The Cookie Lady’s Files