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.