This has been a standard weekly recipe for years in the Chavez household.
Ingredients
3 Tablespoons lite soy sauce
¼ cup sherry
¼ teaspoon ground ginger
2 teaspoons cornstarch
1 lb. boneless, skinless chicken breast, sliced in long slices or in chunks
2 Tablespoons (or more) olive oil
1 cup sliced celery
1 cup sliced mushrooms (optional)
½ cup (or more) sliced onions (sweet if available)
1 cup or more cauliflower florets or broccoli florets or snap peas or green beans (or a mixture)
2 cloves garlic (or more) minced
½ ounce sliced almonds (optional)
½ cup water
Directions
In a medium bowl, combine soy sauce, sherry, ginger, and cornstarch. Mix well. Add chicken and marinate several hours (or longer) in refrigerator.
Heat a large skillet or wok over high heat. Add oil and tilt pan to coat. When oil is hot, add vegetables and almonds. Stir and fry for about 3 minutes. Remove vegetables and place in a large bowl, covered.
Drain chicken, reserving marinade. Place chicken in the pan and stir-fry for about 4 minutes turning over, until cooked throughout. Remove chicken and add to vegetables, covered.
Add marinade and the ½ cup of water to pan. Stir until mixture boils and thickens, about 3 minutes. Add chicken and vegetables, stirring and cooking until heated through. Serve with Rice.
