1 whole large chicken breast, skinned, halved lengthwise & boned
3/4 c. water
3 tbsp. soy sauce
2 tbsp. dry sherry
4 tsp. cornstarch
1 tbsp. honey
1 tsp. instant chicken bouillon granules
1 (8 oz.) can water chestnuts, drained
1 c. fresh pea pods
1/2 c. fresh mushrooms
4-6 green onions
Ginger root
2 tbsp. cooking oil

1. Partially freeze chicken; thinly slice into bite size strips.

2. In a small mixing bowl, stir together the water, soy sauce, dry sherry, cornstarch, honey and instant bouillon; mix well.

3. Slice drained water chestnuts; set aside. Halve pea pods cross wise; set aside. Slice the mushrooms and green onions; set aside. Grate 2 teaspoons ginger root; set aside. Preheat wok or a large skillet over high heat; add oil. Add the chicken, stir fry 3 to 4 minutes. Remove chicken. Stir fry water chestnuts, pea pods, mushrooms, green onions and ginger root for 3 to 4 minutes. Return chicken to wok or skillet. Stir the bouillon mixture and stir into chicken. Cook and stir until thickened and bubbly. Cover and cook 2 minutes more or until heated through. Serves 4 to 6.