Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Boned, Skinned Chicken |
| \N \N | Sliced in Very Thin Strips |
| 1½ teaspoon | Cornstarch |
| 1 tablespoon | Soy Sauce |
| 1 tablespoon | Dry Sherry |
| 1 teaspoon | Minced Garlic |
| ½ tablespoon | Oil |
| 1 teaspoon | Gingerroot |
| ½ cup | Each Carrot Strips, Sliced |
| \N \N | Celery, Sliced Green Onions |
| 1 can | Sliced Water Chestnuts |
| \N \N | Drained |
| 1 pack | Frozen Chinese Pea Pods |
| ½ cup | Chicken broth |
| 2 tablespoons | Soy Sauce |
| 1 tablespoon | Cornstarch |
| 1 teaspoon | Sugar |
SAUCE
Mix Chicken, Cornstarch, Soy Sauce & Sherry. in Skillet, Heat 1 T. Oil Over High Heat. Stir in Garlic & Ginger. Add Chicken & Stir Fry Until No Longer Pink. Remove. in Remaining Oil, Stir Fry Carrots & Celery 1 Min. Add Green Onions & Stir Fry 30 Seconds. Add Water Chestnuts & Pea Pods. Stir Sauce & Add To Vegetables. Cook, Stirring Until Boiling. Return Chicken To Pan & Heat Through.
Sauce: Mix ingredients over medium heat in small saucepan. Pour over chicken.