Oriental Chicken

• 1 (6 oz.) can bamboo shoots
• 2 c. snow peas
• 1 c. sliced mushrooms
• 1 (8 oz.) can water chestnuts, drained
• 2 tsp. minced garlic (in a jar)
• 2 whole chicken breasts, skinned and boned
• 2 tsp. liquid Butter Buds
• 1 Tbsp. cornstarch
• 2 Tbsp. sherry
• 1/4 c. low sodium soy sauce
• 1/2 c. chicken broth (low sodium)

1. Mix together the broth, soy sauce, sherry and cornstarch; set aside.
2. Cut chicken into 1-inch cubes.
3. Heat liquid Butter Buds in a large pan or wok and brown chicken quickly.
4. Remove from pan and keep warm.
5. Add garlic, mushrooms and snow peas; stir for 2 minutes until mushrooms are golden brown.
6. Return chicken to pan. Add water chestnuts and bamboo shoots.
7. Pour well mixed sauce over all and cook for 2 to 3 minutes until chicken is done and vegetables are crisp and tender.
8. Serves 4.

bamboo shoots, snow peas, mushrooms, water chestnuts, garlic, chicken breasts, liquid butter, cornstarch, sherry, soy sauce, chicken broth

Taken from www.cookbooks.com/Recipe-Details.aspx?id=331085 (may not work)