2 whole chicken breasts
1 lb. shrimp
4 lg. carrots
4 stalks celery
1/2 lb. fresh mushrooms
1 bunch green onions
4 tbsp. vegetable oil
1 clove garlic
1/2 c. chicken broth
1 tbsp. cornstarch
2 tbsp. sherry
1 tbsp. ginger

Cut chicken in small strips and cook in 2 tablespoons oil. Add carrots, celery, onion, mushrooms and remaining oil. Cook until tender. Add shrimp and cook until shrimp is pink. Combine cornstarch, ginger, sherry and broth, add to above mixture and cook until sauce thickens. Serve over Chinese noodles.