2 boneless chicken breasts
2 tbsp. sherry
2 tsp. salt
1 tbsp. cornstarch
Mushrooms, as desired
3 tbsp. oil
1/2 c. red peppers
Pea pods
Other vegetables as desired
Soy sauce

Cut chicken breasts into 1 inch pieces. Mix with sherry, salt and cornstarch. Set aside for 10 minutes or longer. Pan-fry quickly all vegetables; adding a dash or two of soy sauce.

Remove vegetables from pan and add chicken. Cook chicken until it has turned white. Add vegetables; mix thoroughly and serve with rice or noodles.