1 tbsp. oil
2 chicken breasts, skinned, boned and cut into 1/2 inch pieces
2 c. vegetables, cut into 1/4 inch slices (choose any combination of three: carrots, celery, broccoli, Chinese pea pods, green or red peppers)
1 c. chicken broth
1 can water chestnuts sliced and drained (optional)
1 tbsp. cooking sherry (or water)
1 tbsp. cornstarch

Preheat wok or large skillet over high heat. Add 1 tablespoon of oil. Stir fry chicken until opaque, about 3 minutes. Remove from wok and set aside. Stir fry vegetables one at a time starting with the firmest (such as the carrots). Add water as necessary to steam until vegetables reach desired tenderness. Add chicken broth, chicken, and water chestnuts to wok. Combine sherry and cornstarch together and stir into chicken/vegetable mixture. Cook until thick and bubbly. Serve immediately. Serves 4.