Ingredients

1 lb. boned, skinned chicken sliced in very thin strips
1-1/2 tsp. cornstarch
1 Tbsp. soy sauce
1 Tbsp. dry sherry
1 tsp. minced garlic
1/2 Tbsp. oil
1 tsp. gingerroot
1/2 C. each carrot strips, sliced celery, sliced green onions
1 can sliced water chestnuts drained
1 pack frozen Chinese pea pods
Sauce:
1/2 C. chicken broth
2 Tbsp. soy sauce
1 Tbsp. cornstarch
1 tsp. sugar

Cooking Instructions

Mix chicken, cornstarch, soy sauce and sherry in skillet, heat 1 Tbls. 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 for 1 minute. Add green onions and stir fry for 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.
 
 
And the Word became flesh, and dwelt among us, and we saw His glory, glory as of the only begotten from the Father, full of grace and truth. (John 1:14)