|Canned bamboo shoots||6 Ounce (1 Can)|
|Snow peas||2 Cup (32 tbs)|
|Canned water chestnuts||8 Ounce, drained, rinsed (1 Can)|
|Minced garlic||2 Teaspoon (In Jar)|
|Chicken breasts||2 , skinned and boned|
|Fat free chicken broth||3 Teaspoon|
|Sherry/Cooking sherry||2 Tablespoon|
|Low sodium soy sauce||1⁄4 Cup (4 tbs)|
|Fat free chicken broth||1⁄2 Cup (8 tbs)|
Mix together 1/2 cup broth, soy sauce, sherry, and cornstarch.
Cut chicken into one inch cubes.
Heat 3 Tbs.chicken broth 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 2-3 minutes until chicken is done and vegetables are crisp and tender.