SAUCE:

1/4 c. chicken broth
2 1/2 tbsp. soy sauce
2 tbsp. pale dry sherry
2 tsp. cornstarch

CHICKEN AND VEGETABLES:

1 lb. boned chicken, cut up
1 egg white
1 tbsp. cornstarch
1 tsp. soy sauce
1/2 c. sunflower oil
2 cloves garlic, crushed
1 tsp. minced fresh ginger root
1 red bell pepper, cut into strips
1 (8 oz.) can water chestnuts, drained
1 (6 oz.) pkg. Chinese pea pods
1/4 c. bean sprouts
1/4 c. peanuts or cashews

In a bowl mix sauce ingredients. In a bowl combine chicken, egg white, cornstarch and soy sauce. In a wok, heat oil medium high heat. Add chicken and cook until no longer pink. Remove and set aside. Drain off all but 2 tablespoons oil. Add garlic and ginger, saute 1 minute. Turn heat to high, add pepper, stir fry 2 minutes longer. Stir sauce, add to vegetables and cook, stirring constantly, until sauce boils. Stir in chicken and remaining ingredients. Cook 1 to 2 minutes longer until meat is heated through. Serve with chow mein or lo-mein noodles. Can also add carrot strips, broccoli florets, green beans, cauliflower.