1 chicken breast, boned (about 3/4 lb.)

MARINADE:

1 tbsp. dry sherry
1 tbsp. soy sauce
1 tbsp. oil
1/4 tsp. salt
1/2 tsp. sugar

SAUCE:

1 tbsp. soy sauce
1 tbsp. cornstarch
1/2 c. chicken broth

VEGETABLE MIXTURE:

1 tbsp. oil
Ginger peeled, grated, to taste
Garlic to taste
1/2 lb. bean sprouts
1 can water chestnuts, drained
1 sm. onion
1 lg. stalk broccoli
2 ribs celery
8 mushrooms, clean

Cut chicken into bite-size pieces and put into marinade. Mix together the ingredients for Sauce and put into small jar. Partially cook bean sprouts and slice all the vegetables.

Heat oil in frying pan or wok, put in chicken pieces and stir fry. Remove chicken and set aside. Heat a little oil and fry garlic and ginger. Add water chestnuts, onion, broccoli, celery and mushrooms. Stir fry until crisp-tender.

Make a well or depression in the vegetables and add sauce. Bring to boil. Add bean sprouts. Cook for 1 minute. Return chicken to pan and serve immediately with rice.