Ingredients
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1 teaspoon chicken bouillon granule, instant
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1 (8 ounce) can water chestnuts, drained, halved lengthwise
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1 cup pea pods, fresh (snow peas)
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3/4 cup water
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1/2 cup fresh mushrooms
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3 tablespoons soy sauce
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4 green onions (4 to 6)
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2 tablespoons dry sherry
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gingerroot
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4 teaspoons cornstarch
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2 tablespoons cooking oil
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1 tablespoon honey
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1 large boneless skinless chicken breast
Instructions
- Partially freeze chicken; thinly slice 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.