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Amount  Measure       Ingredient -- Preparation Method
--------  ------------      --------------------------------
   1           can                     (8 Oz.) Sliced Water
     1/2      cup                    Julienned Carrot Strips
                                          Chestnuts Drained
   4           can                    (14 Oz.) Chicken Broth
     1/4     pound                  Boned -- Skinned Chicken
   1          teaspoon              Garlic Powder
                                          Breast Ground
     1/4     cup                     Dry Sherry
     1/2     cup                     Chopped Green Onions
   1          Pkg.                    Frozen Chinese
   2          teaspoon             Soy Sauce -- 1 t. Flour
                                         Pea Pods
   1         teaspoon              Chinese Hot Mustard

Mince Half Of The Water Chestnuts & Combine With Chicken, 2 t. Onions, Soy
Sauce, Mustard & Flour. Reserve Remaining Water Chestnuts & Onions. in A Large
Saucepan Mix Broth, Sherry & Garlic Powder; Boil. Drop Chicken Mixture By
Teaspoonfuls Into Broth.  Add Carrots & Simmer 3 To 4 Min. Until Meatballs Are
Cooked.  Add Remaining Water Chestnuts, Green Onions & Pea Pods.  Heat Through
& Serve Immediately.