1 lb. skinned & boneless chicken, cut into bite-size pieces
1/2 lb. snow peas, fresh
4 oz. sliced water chestnuts
4 oz. sliced mushrooms
2 carrots, sliced thin
2 tbsp. soy sauce
1 tsp. sugar
1 c. water (cold)
1 tbsp. cornstarch
1 tbsp. white wine
1 tbsp. oil

Stir fry chicken in wok or large frying pan until brown. Remove.

Stir fry snow peas, water chestnuts, mushrooms and carrots for 5 minutes in a little oil and 1/4 cup water. Add chicken and rest of ingredients. (Mix cornstarch with cold water and add at the end of cooking for thickening. Serve over steamed rice. Serves 4.