Step 1

Mix the chicken, cornstarch, soy sauce and sherry in a small bowl. Heat 1 teaspoon of oil in skillet over high heat. Stir in the garlic and ginger, cook about 20 seconds until fragrant. Add chicken and stir fry until cooked through. Remove and set aside. Add the remaining oil, stir fry carrots and celery for about one minute. Add the green onions and stir fry for about 30 seconds. Add the water chestnuts and pea pods. Stir the sauce and add to vegetables. Cook, stirring until boiling. Return chicken to pan and heat through. Sauce: mix the ingredients over medium heat in small saucepan. Pour over the chicken and veggies to serve.

Step 2

Mix the chicken, cornstarch, soy sauce and sherry in a small bowl. Heat 1 teaspoon of oil in skillet over high heat. Stir in the garlic and ginger, cook about 20 seconds until fragrant. Add chicken and stir fry until cooked through. Remove and set aside. Add the remaining oil, stir fry carrots and celery for about one minute. Add the green onions and stir fry for about 30 seconds. Add the water chestnuts and pea pods. Stir the sauce and add to vegetables. Cook, stirring until boiling. Return chicken to pan and heat through. Sauce: mix the ingredients over medium heat in small saucepan. Pour over the chicken and veggies to serve.