Best Moo Goo Gai Pan

Directions

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 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.