1/4 c. soy sauce
1 tbsp. dry sherry wine or water
1/4 tsp. ground ginger
1 lg. clove garlic, peeled & cracked open
6 oz. skinless, boneless chicken breasts, cut in 1" squares
3 tbsp. vegetable oil
1 lb. chicken livers, halved
6 oz. fresh mushrooms (about 7 med.) sliced 1/4" thick
1 (6 oz.) pkg. frozen Chinese pea pods, slightly thawed
8 oz. vermicelli, cooked according to pkg. directions

Combine first 4 ingredients, mix in chicken pieces. Cook livers in 2 tablespoons oil about 3 minutes on high heat. Remove when done from skillet. Add 1 tablespoon oil, drained chicken breast and mushrooms to skillet and cook 3 minutes. Return livers to skillet with chicken marinade and cook 3 minutes, stirring frequently.

Add pea pods and cook 3 minutes until pods are crisp tender. Remove meats and vegetables to a large heated platter. Stir the 2 tablespoons water into the juices in the skillet; add the hot, drained vermicelli and stir gently about 1 minute. Add the meat and vegetables and toss gently with the vermicelli. Makes 6 servings.