1 clove garlic, chopped
2 tbsp. soy sauce
2 tbsp. dry sherry (optional)
1 tsp. ginger or 2 slices ginger root, minced
2 whole chicken breasts, skin and fat removed, take out bones and cut into bite size pieces
1 tsp. oil
2 c. sliced fresh mushrooms
1 c. celery, sliced very thin
1/2 c. green onion, chopped
1 pkg. frozen snow peas
1 can water chestnuts, drain and slice
1 tbsp. cornstarch
2 tbsp. water

In small bowl, mix together soy sauce, sherry, ginger, and garlic. Put this over chicken as a marinade and let sit for 30 minutes at room temperature. Drain. Heat wok or heavy skillet. Add chicken, mushrooms, celery, green onions, and snowpeas. Fry 10 minutes, stirring constantly, until chicken is tender and vegetables are still crisp. Put in water chestnuts. Mix together water and cornstarch and add to stir fry, stirring until thickened.