1 lb. boneless chicken, cut into 1 inch pieces
2 tbsp. soy sauce
2 tbsp. sherry
1 tsp. ginger, powdered
2 tbsp. cooking oil

Possible vegetable combinations: use those your family will enjoy:

3 carrots, cut on the diagonal
3 stalks celery, cut on the diagonal
1 lg. onion, cut into wedges
1 lg. bell pepper, cut into strips
Broccoli, cut into small pieces, especially the stems
Bok Choy (Chinese celery)
:
2 tbsp. cornstarch
1/2 c. water

Combine soy sauce, sherry and powdered ginger. Mix thoroughly. Add this mixture to chicken and marinate for approximately 30 minutes. Heat wok (or Dutch oven) and coat with oil. Add chicken and stir fry until cooked. Remove chicken to plate and set on the side. Add vegetables and stir fry to your liking. We like them still crunchy, this takes about 5 to 7 minutes. Next, add chicken and cook an additional 3 minutes. Add cornstarch to water and mix thoroughly. Add to the chicken and vegetable mixture, cook until thickened. Serve with cooked rice.