It's not your typical Easter ham, but homemade Moo Goo Gai Pan is pretty hard to beat.
Moo-Goo Gai Pan
1 tablespoon olive oil
1/4 pound sliced fresh mushrooms
1/4 pound snow peas and baby carrots
1/2 sweet Red Pepper sliced (which I forgot this round!)
salt and black pepper to taste
1 tablespoon oliveoil
2 cloves minced garlic
1 teaspoon ginger root
2 Chicken breasts, thinly cubed
1/2 teaspoon white sugar
1 cup chicken broth
2 tablespoon cornstarch
2 tablespoons water
1. Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat. Stir in the vegetales; season to taste with salt and pepper. Cook and stir until the vegetables are just tender, about 5 minutes. Remove the vegetables from the wok and wipe the wok clean.
(I use two skillets to save the cleaning for later)
2. Heat the remaining 1 tablespoon of vegetable oil in the wok. Stir in the garlic and ginger; cook a few seconds until the garlic begins to turn golden brown. Stir in the chicken and cook until the chicken is no longer pink, about 5 minutes. Add the sugar, and chicken broth; bring to a boil. Dissolve the cornstarch in the water and stir into the simmering sauce. Once the sauce returns to a simmer, stir until thick and clear, about 30 seconds. Return the vegetables to the wok and toss until hot and coated with the sauce.