MOO GOO GAI PAN

4-Boneless,skinless chiken breasts cut in 1/2 inch cubes-
1/4 cup dry sherry
1/2tsp salt
2 scallions cut in 1/2 inch pieces
1/2 cup celery chopped
1tbs oil
12 snowpeas
1/4lb. mushrooms sliced
6 waterchestnuts sliced.

Sauce Mix:1/2 cup chiken broth
1tbs cornstarch in 2tbs cold water
1tbs soy sauce
1/2tsp salt.
Blanced almonds for garnish.

Marinate chicken in sherry and 1/2tsp salt fo 20 minutes.
Mix sauce ingredients and set aside.
Heat oil in wok
stir-fry scallions and celery 1-2 minutes, remove from wok.
Stir-fry snowpeas 2 minutes ,remove.
Stir-fry mushrooms and waterchestnuts 1-2 minutes,remove.
Stir-fry chicken and sherry3-5 minutes till done.
Add the rest of the vegtables back into the wok and stir.
Add the sauce mixture to the wok stir on high heat till it thickens,add almonds.
Serve over rice.
Make 6 servings.