SAUCE:

1/4 c. chicken broth
2 1/2 tbsp. soy sauce
2 tbsp. pale dry sherry
2 tsp. cornstarch

CHICKEN & VEGETABLES:

1 1/2 lbs. boned & skinned chicken breasts, cut in pieces
1 egg white
1 tsp. soy sauce
1/2 c. sunflower oil
2 cloves garlic, crushed
1 tsp. grated fresh ginger root
1 red bell pepper, cut in julienne strips
1 lg. carrot, cut in julienne strips
1 (8 oz.) can sliced chestnuts, drained
1 (6 oz.) pkg. Chinese pea pods, thawed
1/4 c. bean sprouts
1/4 c. peanuts (opt.)

Cook chicken in oil until no longer pink; set aside. Remove chicken from pan, Stir in garlic and ginger and cook 1 minute, no longer. Then add pepper and carrot, cook 1 more minutes, stirring constantly. Add sauce to vegetables and cook, stirring constantly until sauce boils. Stir in chicken and remaining ingredients. Serve with chow mein noodles or rice. Serves 4 to 6. Cook in large fry pan or Dutch oven.