1 chicken breast, cut in strips
1/4 c. white sherry wine
2 tsp. cornstarch
1 tsp. salt
1/4 c. oil
1 can sliced water chestnuts
1 lg. green pepper, sliced

Saute chicken in wine with cornstarch and salt for 10 minutes. Cook chicken in large fry pan in oil until white. Add water chestnuts and green pepper strips. Cool until peppers are crisp, about 5 minutes. Add 1 tablespoon soy sauce. Serve over rice.