2 tbsp. oil
1 garlic clove, minced
8 oz. chicken breasts, skinned, boned, cut into 1 inch pieces
1 (7 oz.) jar whole straw mushrooms, drained
1 (8 oz.) can sliced water chestnuts, drained
1/3 c. cubed red bell pepper
1/2 c. chicken broth
2 tbsp. dry sherry
2 tbsp. soy sauce
1 tbsp. cornstarch
1 tsp. sugar
3 oz. pea pods, strings removed

In large skillet or wok, heat oil. Add garlic and chicken; stir-fry over high heat for 3 to 4 minutes. Add mushrooms, water chestnuts and red peppers; stir-fry 2 to 3 minutes.

In a small bowl combine broth, sherry, soy sauce, cornstarch and sugar; blend well. Stir into chicken mixture. Add pea pods; cook until sauce thickens. Serve immediately over hot cooked rice. Serves 4.