2 tbsp. oil
2 whole chicken breasts, skinned, boned & halved
1 (16 oz.) pkg. frozen oriental blend vegetables
1/2 (6 oz.) pkg. frozen snow peas
1 (6 oz.) can water chestnuts, rinsed & drained
3/4 c. double strength chicken broth
1/2 c. water
2 tbsp. soy sauce
2 tbsp. sherry
1 tbsp. sake
2 tbsp. cornstarch
1-2 drops hot sesame oil
Hot cooked brown or white rice

Slice chicken across grain into 1/4 inch slices. Heat oil over high heat in heavy skillet or wok. Working with 1/2 of chicken at a time, cook quickly in hot oil, stirring frequently, until chicken begins to brown. Remove with slotted spoon and keep warm. Add vegetables, snow peas and water chestnuts to pan, stirring well. Reduce heat to medium, cover and steam 5-7 minutes, until tender-crisp.

While vegetables cook, combine broth, water, soy sauce, sherry, sake, oil and cornstarch in small bowl. Return chicken to pan and stir in sauce until heated through and thickened. Serve over rice.