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.