2 chicken breasts, boned, skinned and cut in cubes
1/2 tsp. salt
2 tbsp. sherry (wine or vinegar)
3 tbsp. vegetable or peanut oil
1 onion, cut in thin strips
1 1/2 c. pea pods (may be frozen)
1 1/2 c. sliced cabbage
4 oz. can mushrooms
1/2 c. chicken broth
1/4 c. water
1 1/2 tsp. corn starch
Salt and pepper
MSG (optional)

Marinate chicken in salt and sherry for 1/2 hour. Stir fry onion 1 minute. Add breast and fry until white. Add vegetables and fry about 3 minutes. Mix broth and corn starch and add to pan. Correct seasoning. Good served over rice.