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Moo
Goo Gai Pan
| 2 whole chicken breasts, boned and cubed
½ tsp. salt 1 tsp. cornstarch 1 c. diced celery 1 4 oz. can mushrooms 1 green pepper chopped 1 5 oz. sliced water chestnuts 1 T soy sauce ¼ c. silvered almonds Sprinkle chicken with salt and cornstarch.
Stir-fry in hot oil in wok for two minutes. Add celery, and cook for five
minutes. Stir in remaining ingredients, except almonds. Cook for four minutes
longer, add almonds, mix well. Serve hot with rice. Makes four servings.
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