1 Boneless Skinless Chicken Breast
3 Dry Sherry
2 Low Sodium Soy Sauce
2 Olive Oil
5 Garlic Cloves
2 Fresh Ginger
1/2 Snow Peas
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.