2 tsp. each soy sauce, cornstarch, dry sherry, and water
1 1/2 lbs. chicken breasts, skinned, boned, and cut into bite-size pieces
1 clove garlic, minced
2 tbsp. green onion, chopped
1 tsp. hot red pepper, chopped (optional)
1 tsp. minced fresh ginger (or 1/4 tsp. ground ginger)
3 1/2 tbsp. salad oil
2 c. broccoli, cut into flowerettes with stems cut into 1/4 inch thick slices
1 sm. pkg. frozen green peas, thawed
1 c. fresh mushrooms, sliced
1/2 c. water chestnuts, sliced

In a bowl, combine soy sauce, cornstarch, sherry, and water. Add chicken and toss to coat. Stir in 1/2 tablespoon oil and let stand to marinate for about 15 minutes.

Place WOK or frying pan over high heat. When pan is hot, add 1 tablespoon oil. When oil is hot, add garlic, onion, red pepper, and ginger; stir once. Add chicken and stir-fry until chicken is opaque (about 3 minutes). Remove chicken from pan.

Add 1 tablespoon oil to pan. When oil is hot, add broccoli and stir-fry for 1 minute. Add about 2 tablespoons water to the broccoli; cover and cook, stirring frequently for 3 minutes or until tender crisp. Add more water if pan becomes dry. Remove from pan.

Add 1 tablespoon oil to pan. When oil is hot, add green peas and mushrooms. Stir-fry 2 minutes or until peas are tender. Add water chestnuts, cooked chicken, and broccoli. Stir to blend ingredients. Serves 4 to 6.

SAUCE: (optional)
1/2 c. water
1 tbsp. sherry
2 tbsp. soy sauce
2 tsp. cornstarch

Mix together ingredients and stir until blended. Add to cooked ingredients in pan. Cook, stirring until sauce bubbles and thickens.