2 tbsp. soy sauce
2 tbsp. dry sherry
1 tsp. ground ginger
1 clove garlic, crushed
2 whole, boneless chicken breasts, skinned & 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

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 one at a time and remove. Add chicken broth, sno peas, and chestnuts to wok. Heat to boiling. Combine cornstarch water, add to wok, cook until thickened, 10 to 30 seconds. Return vegetables and chicken to wok. Heat through. Serve over rice or noodles. Serves 4 to 6.