Ingredients:
1 lb boneless skinless chicken breasts
3 tablespoons dry sherry
4 teaspoons cornstarch
2 tablespoons low sodium soy sauce
1 teaspoon sugar
2 tablespoons olive oil
5 garlic cloves, chopped
2 teaspoons grated fresh ginger ( 1 tsp dried)
2 onions, chopped
1/2 lb snow peas
1/2 cup water
Directions:
Cut chicken into 1 inch cubes.
Combine 2 tablespoons of the sherry and 3 teaspoons of the cornstarch; mix well.
Stir in the chicken.
Cover, refrigerate for 1 hour.
Combine soy sauce, remaining sherry,remaining cornstarch and sugar in a small bowl; set aside.
In a heavy cast iron frypan or wok, heat oil over high heat until very hot but not smoking.
Add chicken and stir-fry for 2 minutes.
Remove chicken, set aside.
Add garlic and ginger to pan, stir well,add onions, snow peas and water.
Stir-fry for 2 minutes.
Return chicken and soy sauce mixture to pan and stir quickly over high heat until hot.
Serve over rice or noodles.
Servings: 4
Time preparation: 65 min.
Time total: 71 min.