Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      can           sliced water -- (8 oz.)
     1/2  cup           carrot, julienne
                        chestnuts drained
   4      cans          chicken broth -- (14 oz.)
     1/4  pound         boned -- skinned chicken
   1      teaspoon      garlic powder
                        breast ground
     1/4  cup           dry sherry
     1/2  cup           chopped green onions
   1      package       frozen Chinese
   2      teaspoons     soy sauce -- 1 t. flour
                        pea pods
   1      teaspoon      Chinese hot mustard

Preparation:

Mince Half Of The Water Chestnuts and Combine With Chicken, 2 tsp Onions, Soy Sauce, Mustard and Flour. Reserve Remaining Water Chestnuts and Onions. In A Large Saucepan Mix Broth, Sherry and Garlic Powder; Boil. Drop Chicken Mixture By Teaspoonfuls Into Broth. Add Carrots and Simmer 3 To 4 Min. Until Meatballs Are Cooked. Add Remaining Water Chestnuts, Green Onions and Pea Pods. Heat Through and Serve Immediately.