Ingredients for 6 servings:
1. 1/4 cup cooking sherry
2. 1/4 cup soy sauce (I use the lite kind)
3. 2 tablespoons cider vinegar
4. 1 teaspoon ground ginger
5. 2 teaspoons cornstarch
6. 2 tablespoons canola oil
7. 1 lb boneless skinless chicken breast, cut into 1 inch pieces
8. 1 red bell pepper, cut into 1 inch lengths
9. 3 scallions, cut into 1 inch lengths
10. 1 cup sliced mushrooms
11. 1 (8 ounce) can sliced water chestnuts, drained
Directions:
1. In a small bowl, combine sherry, soy sauce, vinegar, ginger and cornstarch; stir to blend well.
2. In a wok or large frying pan, heat oil over medium-high heat.
3. Add chicken and stir-fry 2 minutes until meat turns white.
4. Add red pepper, scallions, mushrooms, and water chestnuts; stir-fry 2 minutes.
5. Stir sauce and add to wok; stir over heat until sauce thickens.
6. Serve over rice.
7. **Note: This is the original recipe, but sometimes I like to add different veggies like celery, broccoli, snow peas, etc.
Enjoy your meal!