1 whole chicken breast, skinned and boned
1 tsp. salt
1 tbsp. dry sherry
1 tsp. cornstarch
3 tbsp. vegetable oil
10 oz. fresh snow pea pods, trimmed and cut in 1" pieces
1/2 c. (about 8) water chestnut slices

Slice chicken into pieces 1 x 1/2 x 1/4 inch. Mix chicken with 1/2 teaspoon salt and sherry; stir in cornstarch. Set aside.

Heat 1 tablespoon of oil in wok. Stir fry the snow pea pods for 20 seconds, add 1/2 teaspoon salt and stir a few more times. Add the water chestnut and stir fry for another 10 seconds and set the mixture aside.

Heat 2 tablespoons of oil in wok. When hot, add the chicken mix and stir quickly, separating the pieces. Keep stirring until all the chicken turns opaque. Return the snow pea and chestnut mix to the wok, mix a few times and serve with cooked rice.