Chinese Skillet Dinner

Ingredients

2 T. Soy sauce

2 T. dry sherry (optional)

1 tsp. ground ginger

1 clove garlic, crushed

2 whole chicken breasts, boned, skinned and cut into thin strips

1/4 cup vegetable oil

1 can (drained weight 4 Oz.) sliced mushrooms, drained ;or 8 ox. Fresh mushrooms, sliced (2 1/2 cups)

1 cup celery, thinly sliced di- agonally

1/2 cup diagonally sliced scal- • lions

1 can (8 oz.) water chestnuts, drained and sliced

1 pkg. (7 oz.) frozen snow peas

3/4 cup canned chicken broth, undiluted

2 T. cornstarch

1/4 cup water

Hot cooked rice

Directions

• Whisk soy sauce, sherry, gin- ger and garlic in median-size bowl; add chicken and toss to coat. Cover, refrigerate and let chicken marinate at least 30

minutes but not more that 24

hours.

• Heat oil in wok or skillet over

medium high heat. Add chicken, mushrooms, celery and scallions, Stir-fry 10 - 15 minutes until chicken is no longer pink in center.

Stir in water chestnuts, snow peas and chicken broth.

• Stir cornstarch and water until smooth. Stir into skillet. Cook until mixture boils and thick- ens. Serve with rice, Makes 4 servings.