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.