2 chicken breasts

3 large carrots chopped

3 celery stalks chopped

½ lb mushrooms chopped

1 med. onion chopped

2 Tbsp vegetable oil

½ lb snow peas

½ c chicken broth

1 Tbsp cornstarch

2 Tbsp sherry

1 Tbsp fresh ginger finely chopped

Heat oil with garlic in wok. Stir-fry chicken until golden. Add more oil as needed. Stir-fry vegetables for 2 minutes. Pour broth into pan, turn down heat, cover and steam until vegetables are tender crisp about 5 minutes. Combine cornstarch, sherry, and ginger in a cup. Stir into pan, stirring constantly until thickens.