1. In a small bowl, combine sherry, soy sauce, vinegar, ginger and cornstarch; stir to blend well. 2. In a wok or large frying pan, heat oil over medium-high heat. 3. Add chicken and stir-fry 2 minutes until meat turns white. 4. Add red pepper, scallions, mushrooms, and water chestnuts; stir-fry 2 minutes. 5. Stir sauce and add to wok; stir over heat until sauce thickens. 6. Serve over rice. 7. **Note: This is the original recipe, but sometimes I like to add different veggies like celery, broccoli, snow peas, etc. ---------------------------------------------------------------------------
Nutrition
Ingredients
