Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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

Mix Chicken, Cornstarch, Soy Sauce and Sherry. in Skillet, Heat 1 T.
Oil Over High Heat. Stir in Garlic and Ginger. Add Chicken and Stir Fry
Until No Longer Pink. Remove. in Remaining Oil, Stir Fry Carrots and
Celery 1 Min. Add Green Onions and Stir Fry 30 Seconds. Add Water
Chestnuts and Pea Pods. Stir Sauce and Add To Vegetables. Cook, Stirring
Until Boiling. Return Chicken To Pan and Heat Through.
Sauce: Mix ingredients over medium heat in small saucepan. Pour over
chicken.

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