Chicken and Snow Peas Stir Fry
Marinade: 2 teaspoonfuls each soy sauce, corn starch, sherry, and water
1 pound boneless, skinless, chicken breasts, cut into bite sized pieces
3 tablespoons oil
3 cloves garlic, minced
1 can sliced water chestnuts or bamboo shoots, drained
4 carrots sliced diagonally
1/4 pound snow peas
Stir together 3/4 cup water, 2 tablespoons sherry, 4 tablespoons soy sauce, 1 1/2 teaspoons sesame oil, 1 1/2 tablespoons cornstarch
In a bowl mix soy sauce, cornstarch, sherry, and water. Mix well. Add chicken and garlic. Stir to coat all pieces of chicken. Refrigerate.
Place large pan over high heat. When hot add 2 tablespoons oil. Add chicken and stir fry until done. Remove from pan and set aside.
Add 1 tablespoon oil to pan. Ad vegetables and stir fry for about 5 minutes. Add 1/4 cup water, cover, and cook for 3 minutes.
Add chicken and cooking sauce. Cook, stirring constantly until sauce thickens.
Serve over rice.