Chicken and Snow Peas
In a bowl, blend together the soy sauce, dry sherry, ginger and garlic. Marinate the chicken pieces in this mixture for 30 minutes.
Spray wok or large nonstick skillet with cooking oil spray and heat over medium high heat. Add chicken and brown for 5 minutes. Add mushrooms, celery, green onion, and snow peas and sauté for 5 to 10 minutes stirring constantly, until the chicken is tender and the vegetables are still crisp. If pan begins to dry, add a little chicken broth. Stir in the water chestnuts. Combine the cornstarch and chicken broth. Stir it into the chicken mixture and cook until thickened. Serve over hot rice.
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