1 Whole large chicken breast, -skinned, halved Lengthwise, and boned 3/4 c Water 3 tb Soy sauce 2 tb Dry sherry 4 ts Cornstarch 1 tb Honey 1 ts Instant chicken granules 1 cn (8 oz) water chestnuts, -drained 1 c Fresh pea pods (Snow Peas) 1/2 c Fresh mushrooms 4 To 6 green onions Ginger root 2 tb Cooking oil Qty Measurement Ingredient 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. This ought to serve 4 to 6. From The Cookie Lady's Files -----
| 
