1 lb. chicken breasts, deboned
Salt and pepper to taste
3 tsp. sherry
4 tbsp. oil (peanut oil preferred)
1 clove garlic, sliced
3 ribs celery, sliced
2 green onions and one inch of green tops, sliced thinly
1 (4 oz.) can sliced mushrooms, drained
1 (4 oz.) can water chestnuts, drained and sliced
24 snow peas, stringed
3 tsp. soy sauce
3/4 tsp. sugar
3 tsp. cornstarch in 1/2 cup cold water

Remove shin from chicken and cut into 1 inch pieces. In a bowl, place chicken pieces and mix with salt, pepper and sherry. In a Wok or large skillet, quickly fry garlic in hot oil but do not brown. Add chicken and stir fry for 3 to 5 minutes until almost cooked. Add celery and onion and saute 2 or 3 minutes. Add mushrooms, water chestnuts and snow peas. After stirring, add sugar and thicken with cornstarch and water mixture. Serve immediately over rice. Yield: 6 servings.