1/2 lb Boned chicken breast

12 Snow peas

1/2 c Button mushrooms

1/2 lb Chinese cabbage (bok choy)

4 Water chestnuts

2 tb Peanut oil

3/4 ts Salt

1/4 c Sliced bamboo shoots

1/4 c Water

1 ts Cornstarch mixed with 3 Tbl.

1 ds Pepper

1/4 ts Sugar

Poach the chicken for 20 minutes, allow it to cool and slice into pieces 1/8 x 1 1/2 x 1. String the snow peas. Slice the mushrooms, cabbage and

water chestnuts thinly. Heat a skillet or wok, then add the peanut oil and salt. Just before the oil begins to smoke, add all the vegetables and stir-fry for 1/2 minute. Add the water, cover and cook for 2 minutes. Add the chicken, cornstarch mixture, pepper and sugar. Stir until the sauce is thickened.