3/4 lb. boned, skinned chicken breast
1/2 c. chicken broth
2 tbsp. dry sherry
2 tbsp. soy sauce
1 tbsp. cider vinegar
1 tbsp. sugar
Dash of ginger
Dash of ground red pepper
1 tbsp. cornstarch
1 tbsp. salad oil
10 oz. or 14 oz. frozen Oriental vegetables
2 tbsp. water

Thinly slice 3/4 pound boned, skinned chicken breast. In medium bowl, combine 1/2 cup chicken broth, 2 tablespoons each dry sherry and soy sauce, 1 tablespoon each cider vinegar and sugar, a dash of ground ginger and ground red pepper. Stir well and pour 2 tablespoons over sliced chicken. Marinate 10 minutes.

Add 1 tablespoon cornstarch to remaining sauce; set aside. In large skillet heat 1 tablespoon salad oil. Add chicken; stir-fry. Add a package (10 ounce or 14 ounce) frozen Oriental vegetables with 2 tablespoons water. Cover and simmer 2 minutes. Stir sauce and add to skillet. Boil 1 minute, stirring constantly. Serve with rice.