2 whole chicken breasts, boned and skinned
2 tbsp. soy sauce
2 tbsp. dry sherry
1 tsp. ground ginger
1 clove garlic, crushed
1/4 c. oil
2 c. mushrooms, sliced
1 c. celery, thinly sliced
1/2 c. scallions, chopped
8 oz. water chestnuts, drained and sliced
7 oz. fresh snow peas
3/4 c. chicken broth
1 tbsp. cornstarch
2 tbsp. water
White rice

Cut chicken into bite-size pieces. Blend soy sauce, sherry, ginger and garlic. Marinate chicken in soy mixture from 30 minutes up to 24 hours. Drain marinade.

Heat oil in skillet or wok over medium-high heat. Add chicken, mushrooms, celery and scallions. Saute 10-15 minutes, stirring constantly until done. Stir in water chestnuts, snow peas and chicken broth.

Combine cornstarch and water. Stir into skillet. Cook until thickened. Serve with rice.

VARIATION: Substitute shrimp or langostinos for the chicken.