1 - 1 1/2 lbs. chicken breasts or thighs, cut into pieces
1 bunch green onions
1 tsp. cornstarch
1/2 tsp. sugar
1 tbsp. soy sauce
2 tbsp. sherry or chicken broth
1 can water chestnuts
Salad oil
Rice

Remove skin and bones from chicken; cut into pieces about 1 1/2" square. Wash, trim and cut coarse tops from onion into 2 1/2" lengths. Then cut to make strips about 1/4" thick.

Arrange chicken and onions on a plate, cover and refrigerate until needed. Then combine cornstarch, sugar, soy sauce and sherry or chicken broth.

Put 1 tablespoon salad oil in Gourmet Chef Saute Skillet. Add chicken, then onions and cook, stirring for 3 to 4 minutes, until thicken is tender and onions still slightly crisp. Stir soy sauce mixture and add to chicken; add chestnuts, cook, stirring for about 1 minute. Then reduce heat to warm. Serve over cooked, drained rice.