1. Cut chicken into 1 inch cubes. 2. Combine 2 tablespoons of the sherry and 3 teaspoons of the cornstarch; mix well. 3. Stir in the chicken. 4. Cover, refrigerate for 1 hour. 5. Combine soy sauce, remaining sherry,remaining cornstarch and sugar in a small bowl; set aside. 6. In a heavy cast iron frypan or wok, heat oil over high heat until very hot but not smoking. 7. Add chicken and stir-fry for 2 minutes. 8. Remove chicken, set aside. 9. Add garlic and ginger to pan, stir well,add onions, snow peas and water. 10. Stir-fry for 2 minutes. 11. Return chicken and soy sauce mixture to pan and stir quickly over high heat until hot. 12. Serve over rice or noodles. ---------------------------------------------------------------------------
Nutrition
Ingredients
