1/2 c. chicken broth
2 tbsp. soy sauce
1 tbsp. cornstarch
1 tsp. sugar

In a small bowl mix all sauce ingredients; set aside.

CHICKEN AND VEGETABLES:

1 lb. boned, skinned chicken breasts, sliced into very thin strips
1 1/2 tbsp. cornstarch
1 tbsp. soy sauce
1 tbsp. dry sherry
3 tbsp. vegetable oil
1 tsp. each: minced garlic and ginger root
1/2 c. each: sliced green onions, carrots and celery
1 (8 oz.) can sliced water chestnuts, drained
1 (6 oz.) pkg. frozen Chinese peapods, thawed

In a medium bowl, combine chicken, cornstarch, soy and sherry; mix well; set aside. In a Wok or large non-stick skillet, heat 3 tablespoons oil over high heat. Stir in garlic and ginger. Add chicken and stir-fry until no longer pink; remove. Heat 2 tablespoons oil. Stir sauce ingredients and add to pan with water chestnuts, peapods, vegetables, and cooked chicken. Cook, stirring constantly until bubbling. Serve immediately with hot rice. Serves 4.