Oriental Chicken - cooking recipe

Ingredients

1 (6 oz.) can bamboo shoots
2 c. snow peas
1 c. sliced mushrooms
1 (8 oz.) can water chestnuts, drained
2 tsp. minced garlic (in a jar)
2 whole chicken breasts, skinned and boned
2 tsp. liquid Butter Buds
1 Tbsp. cornstarch
2 Tbsp. sherry
1/4 c. low sodium soy sauce
1/2 c. chicken broth (low sodium)

Preparation

Mix together the broth, soy sauce, sherry and cornstarch; set aside.
Cut chicken into 1-inch cubes.
Heat liquid Butter Buds in a large pan or wok and brown chicken quickly.
Remove from pan and keep warm.
Add garlic, mushrooms and snow peas; stir for 2 minutes until mushrooms are golden brown.
Return chicken to pan. Add water chestnuts and bamboo shoots.
Pour well mixed sauce over all and cook for 2 to 3 minutes until chicken is done and vegetables are crisp and tender.
Serves 4.