SAUCE:

1/2 c. chicken broth
2 tbsp. soy sauce
1 tbsp. cornstarch
1 tsp. sugar

STIR FRIED CHICKEN:

1 lb. chicken breast, sliced thin
1 1/2 tbsp. cornstarch
1 tbsp. soy sauce
1 tbsp. dry sherry
Vegetable oil
1 tsp. minced ginger root
1/2 c. sliced carrots
1 (8 oz.) can water chestnuts, drained & sliced
1 tsp. minced garlic
1/2 c. sliced green onions
1/2 c. sliced celery
1 (6 oz.) pkg. frozen pea pods, thawed

In small bowl, mix all sauce ingredients; set aside. In medium bowl; combine chicken, cornstarch, soy sauce and sherry; mix well; set aside. In a wok or cast iron skillet (heavy) heat 3 tablespoons oil over high heat. Stir in garlic and ginger. Add chicken and stir fry until no longer pink; remove. Heat 2 tablespoons oil. Stir fry green onions, carrots, and celery 1 minute. Stir sauce ingredients and add to pan with water chestnuts, pea pods, and cooked chicken. Cook, stirring constantly, until bubbling. Serve immediately with hot rice. Serves 4.