3 whole chicken breasts
3 tbsp. soy sauce
1 tbsp. cooking sherry
2 tsp. cornstarch
8 oz. linguini
1/4 c. oil
1/2 lb. mushrooms
6 oz. pea pods
2 scallions, cut to 2 inch pieces
1 red pepper, sliced thin
1/2 c. water
1/2 chicken bouillon
1 garlic clove

Skin and bone chicken. Cut into 1/8 inch slices. Mix chicken, soy sauce, sherry and cornstarch. Set aside. Prepare linguini and drain. In oil cook mushrooms, pea pods, scallions and pepper until tender. With slotted spoon remove vegetables to bowl. In drippings cook chicken mixture until tender. Return vegetables to skillet, add water, bouillon and garlic. Heat to boiling. Add linguini, heat mixture through.