2 tsp. vegetable oil
1 c. quartered broccoli spears
1/2 c. each diagonally sliced scallions, carrots and celery, thin slices
1/2 c. red bell pepper strips
3/4 c. hot water
1 tbsp. teriyaki sauce
2 tsp. dry sherry
1 packet instant chicken broth and seasoning mix
1 tsp. cornstarch
6 oz. skinned and boned cooked chicken, cut into thin strips
1 c. drained canned straw mushrooms
1 can water chestnuts

In 10-inch skillet or a wok heat oil; add raw veggies and stir-fry until tender crisp, about 5 minutes. In a small bowl combine water, teriyaki sauce, sherry, broth mix, and cornstarch, stirring to dissolve broth mix and cornstarch; add to veggies and stir to combine thoroughly. Bring to a boil. Add chicken and mushrooms, reduce heat, and let simmer until thoroughly. 3P; 4V; 1FA; 15C.