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Chicken With Snow Peas

chicken - breast, stirfry - chicken

1 pound boneless chicken breasts
3 tablespoons dry sherry
4 teaspoons cornstarch
2 tablespoons low-sodium soy sauce
1 teaspoon granulated sugar
2 tablespoons vegetable oil
4 cloves garlic; minced
2 teaspoons peeled and grated ginger root
2 onions; coarsely chopped
1/2 pound snow peas
1/2 cup water

Keep this stir-fried dish in mind for when you want a special meal but have only a few minutes to prepare it. Remove skin from chicken. Cut chicken into 1-inch pieces. In bowl, combine 2 tablespoons of the sherry and 3 teaspoons of the cornstarch; mix well. Stir in chicken. Cover, and marinate in refrigerator for at least 1 hour. In small bowl, combine soy sauce, remaining sherry, remaining cornstarch and sugar; set aside. In large heavy skillet or wok, heat oil over high heat until hot but not smoking. Add chicken and stir-fry for 2 minutes. Remove chicken from pan and set aside. Add garlic and ginger to pan; stir well, then add onions, snow peas and water. Stir-fry for 2 minutes. Return chicken and soy-sauce mixture to pan and stir rapidly over high heat until hot. Serve with rice or noodles.

Contributor: Smart Cooking - Anne Lindsay

Yield: 4 servings

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