1 lb. chicken, cut thin and into bite size pieces
4 oz. sliced mushrooms (1/2 c.)
1 (6 oz.) pkg. LaChoy frozen pea pods
2 tbsp. cooking oil
1 tsp. salt (optional)
1 (8 oz.) can sliced water chestnuts

MARINADE:

1 1/2 tbsp. wine
3 tbsp. soy sauce
3 tsp. cornstarch

Marinate chicken for 5 minutes. Heat oil. Add chicken and saute over high heat until chicken changes color. Add pea pods, mushrooms and water chestnuts. Cook for 2 minutes stirring constantly. Add remainder of marinade. Serve hot over rice.