2 tbsp. peanut oil
2 cloves garlic, minced
1 lb. chicken breasts, boned, skinned & cut in cubes
1 sm. stalk broccoli, flowerets separated
1 sm. bunch green onions, chopped
2 stalks celery, sliced thinly
4 oz. cabbage, chopped
1 sm. can sliced water chestnuts
2 med. carrots, sliced thinly
1 can baby corn, drained
1 c. chicken broth
1 tbsp. cooking sherry
2 tbsp. cornstarch

Stir-fry garlic 15 seconds in peanut oil. Add carrots, onions and celery; stir fry 2 minutes. Add remaining vegetables and stir-fry 8 to 10 minutes. Remove from wok. Mix sauce of chicken broth, sherry and cornstarch. Set aside. Stir- fry chicken about 4 minutes, or until fully cooked. Push from center and pour in sauce. Cook sauce until slightly thickened. Return vegetables to wok and mix in chicken. Cover and cook 1 minute more. Serve over rice. Makes 4 to 6 servings.