3 chicken breasts, split boned and skinned
4 tbsp. salad oil (divided)
3 c. thinly sliced celery
2 1/2 c. sliced mushrooms
1 1/2 tsp. salt (divided)
1 3/4 c. hot chicken broth
2 tbsp. sherry
3 tbsp. cornstarch
1/3 c. cold water
1/2 tsp. sugar
1 1/2 tsp. soy sauce
1/4 tsp. ground ginger

Cut chicken into 1 inch pieces, set aside. Heat 2 tablespoons of oil in skillet. Add celery, mushrooms and 1/4 teaspoon salt. Saute 2 or 3 minutes, add broth and cook 2 minutes longer. Remove mixture to bowl and set aside.

To skillet add remaining 2 tablespoons oil and 1 teaspoon salt, heat. Add chicken and cook 8 to 10 minutes. Add sherry and reserved celery/mushroom mixture. Mix cornstarch with water and sugar. Stir into skillet. Bring to a boil, add soy sauce, ginger and pepper, cook 2 minutes stirring. Serve with rice.