1 1/2 tsp. dry sherry
1/2 tsp. salt
1 clove garlic, minced
1/2 tsp. fresh ginger, minced
1 1/2 tsp. cornstarch
1 tsp. sesame oil

VEGETABLES:

1 bunch green onions, cut into 1 inch lengths
1/2 med. green pepper, cut into strips
1 c. snow peas
1 can water chestnuts, sliced

SEASONING SAUCE:

2 tsp. cornstarch
1/4 tsp. sugar
1 1/2 tsp. soy sauce
1 1/2 tsp. dry sherry
1/4 c. chicken broth or water

1/2 lb. boneless chicken breast, cut into strips
1/4 c. oil

Combine first seven items and marinate chicken at least 1/2 hour in refrigerator.

Combine seasoning sauce and set aside.

Prepare vegetables and set aside until chicken has marinated. You may also add any other vegetable or substitute any other vegetable. Sometimes I also use mushrooms.

Heat oil in wok or large fry pan about 30 seconds over high heat. Add chicken pieces and stir fry until opaque. Add vegetables one kind at a time according to which takes the longest to cook, until heated through. Add seasoning sauce and stir fry until sauce thickens slightly. Serve hot with rice. Makes approximately 4 servings. Cooking time total - approximately 10 minutes.