1 lb. chicken breast
4 oz. water chestnuts
4 oz. mushrooms
8 oz. Chinese pea pods
1 tbsp. cornstarch
2 tbsp. water
3 tbsp. peanut oil
1 clove garlic
2 slices ginger root
1/2 c. chicken broth
2 green onions, chopped
1 tsp. sugar
1/2 tsp. salt
1 tsp. soy sauce
3 tbsp. sesame seeds (opt.)

Thin slice chilled chicken breasts across grain. Cut vegetables in sizes suitable for chop sticks. Combine cornstarch and water in small bowl. Stir to mix. Heat 1 tablespoon peanut oil in wok. Brown 1 clove garlic and ginger root for 1 minute. Remove and discard garlic and ginger root. Stir-fry water chestnuts, mushrooms and Chinese pea pods for 3 to 4 minutes. Remove from wok. Stir-fry chicken breast pieces for 3 to 4 minutes or until white. (Add more peanut oil, if needed.) Add chicken broth. Cover and steam 1 minute. Return vegetables to wok. Season with sugar, salt and soy sauce. Add cornstarch-water mixture. Heat to a boil. Serve garnished with chopped green onions and sesame seeds.