Ingredients:
1 lb boneless skinless chicken breasts, cut into 1 inch pieces
2 tablespoons cornstarch
1 tablespoon dry sherry
1/4 teaspoon salt
1/4 teaspoon black pepper
3/4 cup chicken stock
2 tablespoons vegetable oil
3 slices gingerroot, thin, minced
1 garlic cloves, minced
1/2 lb mushrooms, cleaned, stems removed, and sliced
3 tablespoons soy sauce
3 teaspoons dark sesame oil
1 cup snow peas, halved
1 small red bell peppers, cut in thin strips
4 green onions, cut into 3/4 inch pieces
5 water chestnuts, thinly sliced
sliced almonds, sauteed in butter (optional)
Directions:
In a medium bowl, toss chicken with ginger, garlic and 1 tablespoon corn starch; set aside.
In a small bowl, combine remaining 1 tablespoon cornstarch, chicken broth, soy sauce and sesame oil, set aside.
In a saute pan, saute almonds in butter, set aside.
In a wok or large skillet heat oil over med-high heat.
Add chicken and cook stirring quickly and frequently (stir fry) 3 minutes or until chicken is no longer pink.
Add sherry, mushrooms, snow peas, red pepper, green onions, water chestnuts, salt and pepper and stir fry 4-5 minutes or until red bell pepper is tender-crisp.
Stir soy mixture until blended then pour into wok, stirring constantly.
Bring to a boil and boil 1 minute.
Add almonds. Serve with rice.
Servings: 4-6
Time preparation: 20 min.
Time total: 35 min.