Easy Moo Goo Gai Pan

By GmaJan12

Ingredients

• 4 cups cooked rice (cooked as directed on package)
• 4 boneless, skinless chicken breast halves, cut into thin strips
• 1 tablespoon cornstarch1tablespoon dry sherry
• 2 tablespoons soy sauce
• 1 cup chicken broth
• 4 teaspoons cornstarch
• 1 tablespoon oil
• 1 teaspoon grated gingerroot
• 2 garlic cloves, minced
• 8 oz. (2 cups) fresh snow pea pods, trimmed, cut diagonally in half
• 1 (8-oz.) can bamboo shoots, drained
• 1 (4.5-oz.) jar whole mushrooms, drained
• 3 green onions, cut into 1/2-inch pieces

Preparation

Step 1

1 In medium bowl, combine chicken, 1 tablespoon cornstarch, sherry and soy sauce; mix well. In small bowl, combine broth and 4 teaspoons cornstarch; mix well.

2 Heat oil in large skillet or wok over medium-high heat until hot. Add chicken mixture, gingerroot and garlic; cook and stir 3 to 4 minutes or until chicken is no longer pink. Add pea pods, bamboo shoots and mushrooms; cook and stir 3 to 4 minutes or until vegetables are crisp-tender.

3 Add broth mixture and green onions; cook until thickened and bubbly, stirring constantly. Serve over rice.