~~ Since my husband and I received a wok, we've found lots of recipes to match our favorites at Chinese restaurants. This is my favorite for Moo Goo Gai Pan.~~

1. Slice two chicken breasts thinly.

2. Marinate slices in:
4 cloves garlic, crushed
1 Tbs. cornstarch

3. Cover with plastic wrap and let it sit in fridge for 30 minutes.

4. Heat 2 Tbs olive oil in wok (250 degrees)or frying pan on high. Cook chicken pieces and garlic until chicken is done. Remove from pan.

5. Cook pea pods and sliced mushrooms for about a minute. Add 2 cups chicken broth and return chicken to pan. Cook and toss until coated.

**Can add more cornstarch or liquid to thicken or thin to preference.