1 lb Boned, Skinned Chicken
Sliced in Very Thin Strips
1 1/2 ts Cornstarch
1 tb Soy Sauce
1 tb Dry Sherry
1 ts Minced Garlic
1/2 tb Oil
1 ts Gingerroot
1/2 c  Each Carrot Strips, Sliced
Celery, Sliced Green Onions
1 cn Sliced Water Chestnuts
Drained
1 pk Frozen Chinese Pea Pods

SAUCE
1/2 c Chicken broth
2 tb Soy Sauce
1 tb Cornstarch
1 ts 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.