2 tbsp. soy sauce
1 tbsp. dry sherry
2 tsp. cornstarch
1 lb. boneless and skinless chicken breasts, cut into 1/2 inch thick strips
1/4 c. peanut oil, divided
2 1/2 c. fresh broccoli florets
8 oz. can sliced water chestnuts, drained
4 med. carrots, thinly sliced
1/2 med. green pepper, seeded and sliced
2 med. sweet red peppers, seeded and sliced
1/2 lb. fresh mushrooms, sliced (optional)
1/4 c. hot water
Hot cooked rice or 5 oz. can chow mein noodles

Combine first 3 ingredients in a medium mixing bowl; add chicken, tossing lightly to coat. Cover and marinate in refrigerator 20 minutes. Place 2 tablespoons oil in a preheated wok or electric skillet, coating sides; heat at high (375 degrees) for 2 minutes. Add vegetables; stir-fry 2-3 minutes. Remove vegetables from wok, set aside, and keep warm. Drain chicken, reserving marinade. Place remaining 2 tabalespoons oil in wok; add chicken, stir-frying for 2 minutes. Stir in reserved marinade, vegetables and water. Cover and cook over low heat (225 degrees) for 2 minutes or until thickened. Serve over rice. Makes 4 servings.