Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      large   whol  chicken breast
   1      teaspoon      instant chicken granules
                        skinned
   1      can           water chestnuts -- (8 oz)
                        halved lengthwise -- and
                        drained
                        boned
   1      cup           fresh pea pods -- (snow peas)
     3/4  cup           water
     1/2  cup           fresh mushrooms
   3      tablespoons   soy sauce
   4                    green onions -- (4 to 6)
   2      tablespoons   dry sherry
                        ginger root
   4      teaspoons     cornstarch
   2      tablespoons   cooking oil
   1      tablespoon    honey

Preparation:

Partially freeze chicken; thinly slice into bite-sized strips. In small mixing bowl stir together the water, soy sauce, dry sherry, cornstarch, honey, and instant chicken bouillon granules; mix well. Slice the drained water chestnuts; set aside. Halve the pea pods crosswise; set aside. Slice the mushrooms and the green onion; set aside. Grate 2 teaspoon gingerroot; set aside. Heat the oil in wok over high heat. Add the chicken to wok and stir-fry 3 to 4 minutes. Remove chicken. Add more oil, if necessary. Stir-fry water chestnuts, pea pods, mushrooms, green onions, and ginger for 3 to 4 minutes. Return chicken to wok. Stir the bouillon mixture and stir into chicken. Cook and stir until thickened and bubbly. Cover and cook 2 minutes more or until heated through.