2 lg. boneless chicken breasts
3 tbsp. soy sauce
1 tbsp. cooking or dry sherry
2 tsp. cornstarch
1 (8 oz.) pkg. linguine
1/4 c. oil
1/2 lb. sliced mushrooms
1/4 lb. Chinese pea pods
2 green onions
1 lg. red pepper, thinly sliced
1 c. water
2 chicken bouillon
2 stalks celery
1 can bean sprouts, drained
1 can bamboo shoots, drained

Slice chicken into 1/8 inch thick pieces. In bowl, mix sliced chicken, soy sauce, dry sherry and cornstarch. Set aside. Prepare linguine and drain.

In 12 inch pot over medium-high heat in hot oil, cook mushrooms, pea pods, onions, celery and red pepper, stirring quickly and frequently until tender-crisp, 3 to 5 minutes. With slotted spoon, remove vegetables. Cook chicken in drippings remaining, over high heat, stirring quickly until chicken is tender, 2 to 3 minutes.

Return vegetables, including canned ones to skillet; add water and bouillon; heat to boiling, stirring to loosen brown bits from bottom of pot. Add linguine, heat mixture through, tossing gently to mix well.