2 whole chicken breasts, about 2 lbs.
1 tsp. cornstarch
1/2 tsp. salt
1/8 tsp. white pepper
4 oz. Chinese pea pods
1 lb. bean sprouts
2 tbsp. chicken broth
1 tbsp. dark soy sauce
2 tsp. cornstarch
1 tsp. sugar
1 tbsp. vegetable oil
1/2 tsp. salt
2 tbsp. vegetable oil
2 tsp. finely chopped garlic
1 tsp. finely chopped ginger root
1/4 c. chicken broth

Remove bones and skin from chicken breasts; cut chicken into 2 x 1/2 inch pieces. Stack slices; cut into thin strips. Toss chicken, 1 teaspoon cornstarch, 1/2 teaspoon salt and the white pepper in medium bowl. Cover and refrigerate 30 minutes.

Remove strings from pea pods. Place pea pods in boiling water; heat to boiling. Immediately remove from heat; drain. Immediately rinse in cold water; drain. Rinse bean sprouts in cold water; drain thoroughly. Mix 2 tablespoons broth, soy sauce, 2 teaspoon cornstarch, and the sugar.

Heat wok until very hot. Add 1 tablespoon vegetable oil; tilt wok to coat side. Add bean sprouts and 1/2 teaspoon salt; stir fry 2 minutes. Remove bean sprouts from wok; drain.

Heat wok until very hot. Add 2 tablespoons vegetable oil; tilt wok to coat side. Add chicken, garlic, and ginger root; stir fry 2 minutes or until chicken turns white. Add bean sprouts and pea pods; stir fry 1 minute. Add 1/4 cup broth; heat to boiling. Stir in cornstarch mixture; cook and stir until thickened. 4 servings.