| MOO GOO GAI PAN |
|
|
|
6-8 Servings2 tablespoons cornstarch 2 tablespoons water 3 whole boneless chicken breasts, skinned, cut into 1-inch pieces 1/2 teaspoon salt 1/8 teaspoon pepper 1/4 cup CRISCO Oil 1/4 cup chopped green onions 2 cups sliced fresh mushrooms 1 jar (2 ounces) sliced pimiento, drained 1 teaspoon ground ginger 1 can (14-1/2 ounces) chicken broth 2 packages (6 to 7 ounces each) frozen pea pods Hot cooked rice Blend cornstarch and water in small bowl until smooth. Set aside. Sprinkle chicken with salt and pepper. Heat Crisco Oil in large skillet or wok. Add chicken. 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. Serve with rice. Sprinkle with toasted almonds and serve with soy sauce, if desired. |
