Ingredients for 6 servings:
1. 1/3 cup soy sauce
2. 1/3 cup rice vinegar
3. 1/3 cup water or 1/3 cup chicken stock, mixed with
4. 2 teaspoons cornstarch
5. 2 tablespoons dry sherry
6. 2 teaspoons sesame oil
7. 2 cloves large garlic, minced
8. 2 teaspoons fresh ginger, minced
9. 2 eggs, beaten
10. 4 whole boneless chicken breasts, cut into 1-inch cubes
11. 2 tablespoons cornstarch
12. 1/2 cup oil (I use less in nonstick skillet)
13. 5 dried hot red chilies
14. 1/2 lb snow peas, steamed 1 minute
Directions:
1. Combine soy sauce, rice vinegar, water or chicken and cornstarch mixture, dry sherry, sesame oil, garlic and ginger; set aside. Combine egg and cornstarch mixture well.
2. Add chicken and toss to coat. Heat oil until hot; fry chicken in batches until crisp and brown (do not crowd pan). Drain on paper towels.
3. Pour off all but 2 teaspoons oil from pan.
4. Add chilies and toss for a few seconds.
5. Return chicken to pan with soy sauce mixture and cook until glazed (1 to 2 minutes). Add pea pods; cook 1 more minute. Serve immediately.
6. If reheat ing, cut down on cooking time. Serves 6 to 8.
Enjoy your meal!