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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 4 |
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We love stir-fries and this another good one. Be sure to prep all of the ingredients before you start cooking, as the cooking goes very quickly. Ingredients:
1 large boneless skinless chicken breast |
1 teaspoon chicken bouillon granule, instant |
1 (8 ounce) can water chestnuts, drained, halved lengthwise |
1 cup pea pods, fresh (snow peas) |
3/4 cup water |
1/2 cup fresh mushrooms |
3 tablespoons soy sauce |
4 green onions (4 to 6) |
2 tablespoons dry sherry |
gingerroot |
4 teaspoons cornstarch |
2 tablespoons cooking oil |
1 tablespoon honey |
Directions:
1. Partially freeze chicken; thinly slice into bite-sized strips.
2. In small mixing bowl stir together the water, soy sauce, dry sherry, cornstarch, honey, and instant chicken bouillon granules; mix well.
3. Slice the drained water chestnuts; set aside.
4. Halve the pea pods crosswise; set aside.
5. Slice the mushrooms and the green onion; set aside.
6. Grate 2 teaspoons gingerroot; set aside.
7. Heat the oil in wok over high heat.
8. Add the chicken to wok and stir-fry 3 to 4 minutes.
9. Remove chicken.
10. Add more oil, if necessary.
11. Stir-fry water chestnuts, pea pods, mushrooms, green onions, and ginger for 3 to 4 minutes.
12. Return chicken to wok.
13. Stir the bouillon mixture and stir into chicken.
14. Cook and stir until thickened and bubbly.
15. Cover and cook 2 minutes more or until heated through.
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