lg. chicken breast, cut into julienne strips
2 tbsp. cornstarch
2 tbsp. soy sauce
1 tbsp. dry sherry
1/2 c. chicken broth
2 tbsp. vegetable oil
1 clove garlic, minced
1/2 c. sliced mushrooms
2 c. snow peas
1 c. bean sprouts
Hot cooked rice

Place chicken in a small bowl. Combine 1 tablespoon cornstarch, soy sauce and sherry; blend until smooth. Pour over chicken and stir to coat well. Dissolve remaining tablespoon cornstarch in chicken broth, set aside.

Heat 1 tablespoon oil in large skillet or wok. Add chicken and garlic. Cook over high heat, stirring constantly until chicken is brown, about 3 minutes. Add remaining oil. Add mushrooms, snow peas and bean sprouts. Cook and stir 1 minutes. Add chicken broth. Cook and stir until thick, about 2 minutes. Serve at once with rice.