SAUCE:

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

CHICKEN AND VEGETABLES:

1 1/2 tbsp. cornstarch
1 tbsp. dry sherry
1 tsp. minced garlic
20 oz. frozen mixed vegetables
6 oz. frozen peas pods, thawed or use fresh
1 lb. boned, skinned chicken breasts, sliced very thin
1 tbsp. soy sauce
Vegetable oil
1 tsp. minced ginger root (opt.)
8 oz. can sliced water chestnuts, drained

In small bowl, mix all sauce ingredients and set aside. In a medium bowl, combine chicken, cornstarch, soy sauce and sherry. Mix well an set aside.

In a wok or large, non stick skillet, 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 vegetables except pea pods and water chestnuts 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.