Moo Goo Gai Pan

1. 1

   With sharp knife slice across width of chicken breasts to make very thin pieces.

2. 2

   In medium bowl mix chicken, cornstarch, sherry, ginger and 1 teaspoon salt; set aside.

3. 3

   In 12-inch skillet or 5-quart saucepan over medium-high heat in salad oil, cook walnuts about 3 minutes until lightly browned, stirring constantly with slotted spoon.

4. 4

   Spoon walnuts onto paper towels to drain.

5. 5

   In hot oil in skillet, stir-fry (stirring quickly and often) mushrooms, bamboo shoots, Chinese pea pods and 1/4 teaspoon salt until pea pods are tender-crisp, about 3 to 5 minutes.

6. 6

   Spoon vegetables into medium bowl, leaving oil in skillet.

7. 7

   Stir-fry chicken in the oil about 5 minutes.

8. 8

   Stir in vegetables.

9. 9

   Place on warm platter; sprinkle with walnuts.

10. 10

    Serve.

* Per serving · 4 servings · Values may vary.