2 whole chicken breasts, boned
1 tbsp. cornstarch
1 tbsp. dry sherry
1 tsp. salt
1/4 c. peanut oil
1/2 tsp. ground ginger
2 c. bias-cut celery
1 c. sliced green onions
1 c. green pepper strips
1 (6 oz.) pkg. frozen pea pods
1 (16 oz.) can chow mein vegetables, drained
2 (2 1/2 oz.) jars sliced mushrooms, drained
2 tbsp. cornstarch
1 c. chicken broth
1 tsp. salt

Cut chicken breasts diagonally into strips; place in bowl. Sprinkle cornstarch, sherry and salt over chicken. Set aside. Preheat wok to 350 degrees. Add oil and ginger. Stir in chicken, stir fry until tender, about 10 minutes.

Push chicken up side of wok; add celery, onions, green pepper, pea pods, chow mein vegetables and mushrooms. Stir fry until crisp and tender. Dissolve cornstarch in chicken broth and add 1 teaspoon salt. Add to chicken mixture and cook, stirring, until liquid thickens. Reduce to warm for serving. Serve over steamed rice. Serves 4 to 6.