2 whole, boneless chicken breasts, skinned and cut into bite-size pieces
2 c. sliced, fresh mushrooms
1 c. thinly sliced celery
1 (6 oz.) pkg. frozen snow pea pods
8 1/2 oz. can sliced water chestnuts, drained
4 tbsp. soy sauce
1 tsp. ground ginger
1 clove garlic, crushed
4 tbsp. oil
1/2 c. chicken broth
1 1/2 tbsp. cornstarch
1 c. water

Combine soy sauce, ginger and garlic. Add chicken and marinate 1/2 hour. Heat skillet to medium-high. Stir fry vegetables and chicken and remove. Add chicken broth, snow peas and chestnuts to skillet, heat to boiling.

Combine cornstarch and water and add to skillet and cook about 10-30 seconds until thickened. Return cooked vegetables and chicken to skillet and heat until piping hot. Serve over rice. Serves 4-6.