4 chicken breast halves, skinned, boned and cut into bite size pieces
1/4 c. white wine or dry sherry
1 tsp. salt (maybe 1/4 is enough)

Combine, let stand 20 minutes.

2 tbsp. vegetable oil or less
1 tbsp. soy sauce
2 c. bean sprouts
1 c. snow peas and mushrooms (strings removed)
2 c. hot water with 2 chicken bouillon cubes for chicken broth
1 tbsp. cornstarch

Heat oil in wok or silverstone frying pan (non-stick).

1. Stir fry bean sprouts. Push aside after 1 minute.

2. Stir fry pea pods 1 to 2 minutes until green color intensifies. Push aside.

3. Saute mushrooms. Remove from pan.

4. Add chicken and wine mixture and stir fry 4 to 5 minutes until chicken is done.

5. Return bean sprouts, pea pods and mushrooms in pan. Add the combined chicken broth and cornstarch mixture. Heat and stir gently until mixture thickens. 4 servings.