Instructions: Cook 2 cups instant (Minute) rice and water according to package instructions while you cut up other ingredients.

Slice chicken breasts into thin strips. (Slice them thin, since the chicken expands as it cooks). (If you have trouble slicing them, partially freeze them before slicing). Set aside.

Stir together the soy sauce, sherry, bouillon, water, cornstarch, and honey.

Set aside. Drain the water chestnuts and cut in half. Set aside. Cut the pea pods in half crosswise. Set aside. Slice the mushrooms and the green onion. Set aside.

Add the oil to the wok and heat on high. Add the chicken to the wok and stir-fry until chicken is cooked (no longer pink). Remove chicken. Stir fry water chestnuts, pea pods, mushrooms, and green onions for 3 or 4 minutes. Return the chicken to wok. Stir in the liquid mixture. Cook

(stirring) until thicken. Cover and cook until heated through. With this much chicken, vegetables, and rice my wife and I have this as a complete meal.

Some people like a little minced ginger cooked in.

NOTES : We made this last night. It was good.

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