Moo Goo Gai Pan

I'm not sure if the name is spelled correctly but this is the first dish I tried to (trick) impress my husband with. He thought I could cook...ha...I didn't learn to cook until 7 years later when I found Zaar! But this was very good and he stills remembers it.

• Ready In: 35 mins
• Serves: 4-6
• Yields: 1/2 cup

Ingredients

• 3  boneless chicken breasts (cut up)
• 1⁄3 cup  oil
• 3  slices ginger
• 2  garlic cloves
• 1 1⁄2 cups  chicken stock (99% free works)
• 2  tablespoons cornstarch
• 1⁄2 lb  sliced mushrooms
• 1⁄4 lb snow peas
• 1 (8 ounce) can water chestnuts (drained)
• 1 (8 ounce) can bamboo shoots (drained)
• 1⁄4 cup carrot (thin sticks)
• 4  green onions (sliced)
• 1⁄2 cup broccoli, florets (small)

Directions

1. Preheat Wok.
2. Swirl oil around sides.
3. When oil is hot add ginger and garlic.
4. Brown and then discard.
5. Add chicken - cook 4 minutes.
6. Combine chicken stock and corn starch.
7. Pour over chicken and reduce heat.
8. Add all vegetables.
9. Cover and simmer about 15 minutes.
10. Season with soy sauce and serve over rice immediately.