2 chicken breasts, shredded
1/4 lb. snow peas
1/4 lb. fresh sliced mushrooms (or 1 sm. 4 oz. can)
1 stalk celery, sliced diagonally
1 sm. onion, shredded
1 can sliced water chestnuts
1 clove garlic, minced
Salt and pepper
1/4 c. water

MARINADE (seasoning) :
1 egg white
1 tbsp. soy sauce
1 tsp. cornstarch
1 tbsp. sherry
1/2 tsp. sugar
Salt and pepper

Mix together. Pour over chicken, marinate 1-2 hours (or less). Heat oil in wok. Stir-fry celery, water chestnuts, mushrooms, snow peas a few minutes (still crisp). Remove and set aside.

Heat another tablespoon oil. Saute garlic and onion. Add chicken and sauce. Cook until white. Stir in vegetables and water for 2 minutes. Remove from wok. Serve immediately.

Serves 2-3.