Recipe: BOW TIES AND STIR FRY....

Hi Schmitty,
Here is one of my own creations...(we love Chinese), so I incorporated bow ties into one of my 'basic' stir fry methods. (be patient - it's a guesswork recipe), but one, I'm sure you will love...
BOW TIES AND STIR FRY
2 chicken breasts, boneless, (remove all the tendons and film)
and dice into about 1 inch pieces
place in a bowl with 2 tbsp. cornstarch, 1 tbsp. cooking sherry, l tbsp. dark sesame oil and 2 tbsp. soy sauce, l small clove garlic smashed...let marinate at least 15 minutes, but longer is better..
Prepare your veggies(whatever you like), but here's what I use:
carrots about 2 sliced diagonally
about 2 stalks celery, sliced diagonally
l large white onion sliced (root to stem) in thin slices
fresh flat pea pods (string them first)
get your skillet or wok really really hot...then add about 4 tbsp. oil (I use wesson or crisco) heat oil a few seconds, then dump your chicken in and break it up so all sides get browned...cook about 4 minutes tossing to brown all sides, remove chicken and stir fry your veggies in this order, carrots, onions, pea pods, celery...(if you like mushrooms add now) these should be added in about 1-2 minute intervals...when your veggies are still crisp throw the chicken back in and add l large can of chicken broth (whisk in 1 tbsp. cornstarch) and bring up to boil so it thickens...pour this over (in a large casserole dish)your bow ties which you have already boiled al dente earlier..(you can toss a teaspoon of sesame oil, or wesson oil into the pasta to keep it from sticking together), and that's the dish....We love this...you'll notice ...no ginger (I don't like it - but you may) experiment with this, and I'm sure it will become a family favorite as it is here...