1/2 c. low-sodium chicken broth
2 tbsp. sherry
1 tbsp. low-sodium soy sauce
1 tbsp. cornstarch
1/8 tsp. pepper
2 whole chicken breasts (boneless and skinned) cut into 1/2 inch pieces
1 tbsp. peanut oil
6 oz. snow peas
1/4 lb. sliced mushrooms
2 tbsp. chopped green onion
2 garlic cloves minced
1/4 tsp. fresh ginger, finely chopped

Combine chicken broth, sherry, soy sauce, cornstarch, and pepper. Add chicken; toss well. Cover and refrigerate, stirring occasionally about 1 hour.

In large non-stick skillet, heat oil. Add snowpeas, mushrooms, green onion, garlic and ginger and cook 3-5 minutes or until tender-crisp. Remove from skillet; set aside.

Add chicken with marinade to skillet; cook, stirring occasionally, 10 minutes or until chicken is tender and sauce is thickened. Return vegetables to skillet; cook, stirring frequently, about 1 minute. Serve over cooked rice.