3/4 lb. sliced chicken
1/8 lb. sliced mushrooms
1/4 lb. pea pods
Wine
1 tsp. salt
1 tsp. sugar
Water chestnuts, sliced
Vegetable oil
Cornstarch & cream for desired thickness
Soy sauce, thin, for taste

Heat oil in wok, with high flame. Cook chicken in wok for 1 1/2 minutes, take out chicken and put in strainer for oil to drip out. Place vegetables in same preheated wok with oil Stir for 1 minute. Place chick breast into wok, stir fry with all vegetables. Add desired amount of cornstarch and dash of cream for thickness. Add 1 teaspoon sugar and salt. Add soy sauce for taste. Stir. Remove from wok and place on serving dish.