Ingredients:
1/4 cup cooking sherry
1/4 cup soy sauce ( I use the lite kind)
2 tablespoons cider vinegar
1 teaspoon ground ginger
2 teaspoons cornstarch
2 tablespoons canola oil
1 lb boneless skinless chicken breasts, cut into 1 inch pieces
1 red bell peppers, cut into 1 inch lengths
3 scallions, cut into 1 inch lengths
1 cup sliced mushrooms
1 (8 ounce) cans sliced water chestnuts, drained
Directions:
In a small bowl, combine sherry, soy sauce, vinegar, ginger and cornstarch; stir to blend well.
In a wok or large frying pan, heat oil over medium-high heat.
Add chicken and stir-fry 2 minutes until meat turns white.
Add red pepper, scallions, mushrooms, and water chestnuts; stir-fry 2 minutes.
Stir sauce and add to wok; stir over heat until sauce thickens.
Serve over rice.
**Note: This is the original recipe, but sometimes I like to add different veggies like celery, broccoli, snow peas, etc.
Servings: 6
Time preparation: 15 min.
Time total: 30 min.