4 chicken breast halves, boned and skinned
2 tablespoons cornstarch
2 tablespoons dry sherry
1/2 teaspoon grated fresh ginger
1/4 teaspoon white pepper
2 tablespoons vegetable oil
1 cup sliced mushrooms
1/4 cup sliced green onions
1 cup celery cabbage, stalk only, cut into 1/2 inch x 2 inch strips
1/4 cup thinly sliced bamboo shoots
1/2 sweet red pepper, cut into thin strips
1/4 pound snow peas
1 cup chicken broth

Cut chicken into thin strips. Combine cornstarch, sherry, pepper and ginger. Mix 1 tablespoon cornstarch mixture with chicken. Heat oil in wok or skillet. Add chicken and cook, stirring constantly, until chicken turns white. Remove chicken from pan. Add mushrooms, onions, celery cabbage, bamboo shoots and red pepper. Stir fry two minutes. Mix remaining cornstarch mixture with broth. Add to skillet with snow peas. Cook, stirring constantly, until thick. Stir in chicken and heat. Serve with hot rice.