Sauce:

1/2 c. chicken broth
2 tbsp. soy sauce
1 tbsp. cornstarch
1 tsp. sugar

Chicken and Vegetables:

1 lb. boned chicken breast, skinned and sliced in thin strips
1 1/2 tbsp. cornstarch
1 tbsp. soy sauce
1 tbsp. dry sherry

Vegetable oil:

1 tsp. minced garlic
1/2 c. onions
1/2 c. carrots
1/2 c. celery
1 (8 oz.) sliced water chestnuts, drained
1 (6 oz.) thawed Chinese pea pods

In a small bowl, mix all sauce ingredients; set aside. In a medium bowl, combine chicken, soy sauce, cornstarch and sherry; mix well, set aside. In wok or large non-stick skillet, heat 3 tablespoons oil over high heat. Stir in garlic. Add chicken and stir fry until no longer pink; remove. Heat 2 tablespoons oil. Stir fry onion, carrots and celery one minute. Stir in sauce ingredients and add to pan with chestnuts, pea pods, and cooked chicken. Cook stirring constantly until bubbling. Serve immediately with hot rice.