Total Time
Prep 30 mins
Cook 0 mins

I clipped this recipe from the newspaper over twenty years ago. When it was just DH & I, this was a favorite. The kids aren't so fond of spicy foods, so I don't serve it often anymore. The first time I served it, I used the wrong spices for "heat" by mistake. When I checked the conversion later on, it turned out to be twelve times too hot. DH should've gotten a medal for eating it. But when the spices are balanced, this is a great dish.

Ingredients Nutrition


  1. In a wok or large skillet, over high heat, heat oil.
  2. Add garlic& saute 1 minute.
  3. Add chicken& stir fry till pieces turn white.
  4. Combine soy sauce, sherry, sugar, cornstarch, ginger,& Tobasco sauce.
  5. Add to skillet along with carrots.
  6. Stir fry for 3 minutes.
  7. Add snow peas& stir fry for 3 minutes longer.
Most Helpful

terrific. I also added some green onions.

jane49423 December 03, 2010

First, I halved the recipe and made 2 generous servings over jasmine rice. Next, I increased the amount of garlic, used freshly grated ginger and used 1 1/2 teaspoons Sambal Oelek instead of the Tabasco. The snow peas were fresh and added some julienned summer squash to increase the amount of veggies. Stir-fry is a great choice on a weeknight--quick and easy.

PaulaG April 25, 2005

I added 1 small onion sliced,1 teaspoon fresh grated ginger to the garlic. Used a sweet sherry. I subbed endorphine sauce {Real hot} for the tabasco sauce. In place of the snow peas I used baby zucchini. I srved this over brown rice. Thank you Judy for posting this delish easy dish!

Rita~ September 19, 2004