2-3 boneless chicken breasts, no skin
1 c. broccoli florets
1 c. chopped Chinese cabbage or fresh pea pods
1 (8 oz.) can water chestnuts, drained & sliced
1/2 c. fresh bean sprouts
1/4 c. green onions, sliced
1/2 c. cold water
3 tsp. cornstarch
2 tbsp. soy sauce
1 1/2 tbsp. dry sherry
Cooking oil
Wok or deep pot

Cut chicken into 1 inch pieces. Stir water, cornstarch, sherry and soy sauce together. Set aside. Cook broccoli in boiling water until dark green (approximately 3 minutes). Drain. Heat wok, then add oil (on high). Add water chestnuts and sprouts. Stir fry 1-2 minutes. Remove and set aside. Add broccoli and cabbage or pea pods. Stir fry 1 minute. Remove. Add more oil. Add 1/2 of chicken. Stir fry until done. Remove. Stir fry the remaining chicken. Return all chicken to wok. Add water chestnuts and bean sprouts. Stir in soy sauce mixture. Cook and stir until thick and bubbly. Return other ingredients to wok. Cover, cook 1 minute more. Serve over rice.