Moo Goo Gai Pan
|Boneless chicken breasts||3 , skinned, cut into 1-inch pieces (Whole)|
|Oil||1⁄4 Cup (4 tbs)|
|Chopped green onion||1⁄4 Cup (4 tbs)|
|Sliced fresh mushrooms||2 Cup (32 tbs)|
|Sliced pimientos||2 Ounce, drained (1 Jar)|
|Ground ginger||1 Teaspoon|
|Canned chicken broth||14 1⁄2 Ounce (1 Can)|
|Frozen pea pods||14 Ounce (2 Packages, 6 To 7 Ounces Each)|
|Hot cooked rice||1 Cup (16 tbs)|
Blend cornstarch and water in small bowl until smooth.
Sprinkle chicken with salt and pepper.
Heat Oil in large skillet or wok.
Stir-fry over medium-high heat until no longer pink.
Remove chicken from skillet.
Add onion to skillet.
Stir-fry over medium-high heat 1 minute.
Stir in mushrooms, pimiento and ginger.
Cook, stirring constantly, 2 to 3 minutes, or until mushrooms are tender.
Add chicken broth and pea pods.
Heat to boiling, stirring to break apart pea pods.
Add cornstarch mixture.
Heat to boiling, stirring constantly.
Boil 1 minute.
Remove from heat.
Stir in chicken.