4 whole boneless chicken breast halves (about 1 lb.)
3 tbsp. soy sauce
2 tbsp. dry sherry
2 tbsp. cornstarch
3 tbsp. peanut or vegetable oil
1 tbsp. finely chopped gingerroot
2 cloves garlic, finely chopped
1 c. cherry tomatoes, halved
1/4 c. very thinly sliced bamboo shoots
1 tsp. Oriental sesame oil
1 med.-size sweet green pepper, halved, seeded, cut into 1 inch squares
1/4 lb. mushrooms, sliced
2 green onions, diagonally cut into 1/2 inch pieces
1 sm. head (3/4 lb.) Chinese cabbage, halved lengthwise and cut crosswise into 1 inch pieces

1. Cut chicken into bite size pieces. Combine with soy sauce, sherry and cornstarch in bowl. Mix well. Let stand 30 minutes.

2. Drain chicken, reserving marinade.

3. Heat 2 tablespoons of the oil in wok or large skillet. Add chicken; stir fry 3 minutes. Remove chicken. Add remaining 1 tablespoon oil to wok. Add gingerroot, garlic, green pepper, mushrooms and onions; stir fry 1 minute. Stir reserved marinade; add to wok along with cabbage, tomatoes and bamboo shoots; cook 1 minute. Add sesame oil if using; cook 30 seconds. Serves 4.