Chicken And Chinese Vegetables - cooking recipe

Ingredients

3/4 c. chicken broth
4 tsp. cornstarch
3 Tbsp. dry sherry or water
2 Tbsp. soy sauce
1 Tbsp. oil
1 whole chicken breast (skinned and boned), cut into 3/4-inch cubes
1 c. diagonally cut carrots
1/2 c. sliced onion
1 1/2 c. fresh pea pods
1 1/2 c. sliced fresh mushrooms
2 Tbsp. water
1 c. fresh bean sprouts
2 c. chow mein noodles

Preparation

In small bowl, combine chicken broth, cornstarch, sherry and soy sauce; blend well.
Set aside.
Heat large skillet over medium heat until hot.
Add oil; heat until it ripples.
Add chicken; stir-fry 3 to 4 minutes or until chicken is no longer pink.
Remove from skillet; keep warm.