1 lb boned, skinned chicken
1 sliced in very thin strips
1 1/2 teaspoon cornstarch
1 tablespoon soy sauce
1 tablespoon dry sherry
1 teaspoon minced garlic
1/2 tablespoon oil
1 teaspoon gingerroot
1/2 cup each carrot strips, sliced
1 celery, sliced green onions
1 can sliced water chestnuts
1 drained
1 pkg frozen chinese pea pods
----SAUCE----
1/2 cup chicken broth
2 tablespoon soy sauce
1 tablespoon cornstarch
1 teaspoon sugar
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.
