1/2 lb. boned chicken
12 snow peas
1/2 c. sliced mushrooms
1 lb. bok choy
4 whole water chestnuts
4 tbsp. peanut oil
1/4 c. bamboo shoots
1/4 c. chicken broth
3 tbsp. water
1 tsp. cornstarch
Salt and pepper
1/4 tsp. sugar

Cut the chicken into small pieces. Heat 2 tablespoons oil in a wok and stir fry the chicken. Remove to a bowl and add the remaining oil to the wok. Slice the bok choy and water chestnuts and add to wok along with other vegetables. Stir fry for 30 seconds. Season with salt and pepper. Cover and cook 2 minutes. Add broth, sugar and chicken; stir fry briefly. Mix cornstarch with water and add last. Stir fry until mixture has thickened. Serves 2.