1 tbsp. soy sauce
1 tsp. cornstarch
1 tbsp. sherry

Mix above ingredients together. 4 tbsp. oil 1/2 c. sliced celery 1/2 c. sliced onion 1/2 green pepper, cubed 1/2 c. fresh mushrooms 1/2 c. water chestnuts 1 c. snow peas 2 tbsp. hoisen sauce 1/4 c. cashew nuts, roasted in 350 degree oven for 10 min.

Marinate chicken in marinade for 20 minutes. Heat 1 tablespoon oil in wok. Stir fry veggies for 3-5 minutes. Remove and set aside.

Add marinated chicken and 3 tablespoons oil to wok and stir fry until chicken is opaque. Add hoisen sauce and mix well. Mix reserved veggies with chicken and heat through. Sprinkle with cashew nuts and serve over rice. Serves 4.