2 tbsp. soy sauce
2 tbsp. dry sherry
1 tsp. ground ginger
1 clove garlic, crushed
2 whole boneless chicken breasts, skinned and cut into bite sized pieces
4 tbsp. oil
2 c. sliced fresh mushrooms
1 c. thinly sliced celery
1/2 lb. fresh pea pods or 6 oz. pkg. frozen pea pods
8 1/2 oz. can sliced water chestnuts, drained
1/2 c. chicken broth
1 1/2 tbsp. cornstarch
1 c. water
Butter

Combine soy sauce, sherry, ginger and garlic. Add chicken. Marinate 1/2 hour. Heat wok or skillet to medium-high. Stir fry vegetables and chicken. Remove from wok.

In wok place broth, snow pea pods and chestnuts. Heat to boiling. Combine cornstarch and water. Add to water; cook until thicken, 10-30 seconds. Add vegetables and chicken back to broth mixture. Serve over rice.