1In medium bowl, combine chicken, 1 tablespoon cornstarch, sherry and soy sauce; mix well. In small bowl, combine broth and 4 teaspoons cornstarch; mix well.
2Heat oil in large skillet or wok over medium-high heat until hot. Add chicken mixture, gingerroot and garlic; cook and stir 3 to 4 minutes or until chicken is no longer pink. Add pea pods, bamboo shoots and mushrooms; cook and stir 3 to 4 minutes or until vegetables are crisp-tender.
3Add broth mixture and green onions; cook until thickened and bubbly, stirring constantly. Serve over rice.