Total Time
1hr 11mins
Prep 1 hr 5 mins
Cook 6 mins

Great stir-fry!


  1. Cut chicken into 1 inch cubes.
  2. Combine 2 tablespoons of the sherry and 3 teaspoons of the cornstarch; mix well.
  3. Stir in the chicken.
  4. Cover, refrigerate for 1 hour.
  5. Combine soy sauce, remaining sherry,remaining cornstarch and sugar in a small bowl; set aside.
  6. In a heavy cast iron frypan or wok, heat oil over high heat until very hot but not smoking.
  7. Add chicken and stir-fry for 2 minutes.
  8. Remove chicken, set aside.
  9. Add garlic and ginger to pan, stir well,add onions, snow peas and water.
  10. Stir-fry for 2 minutes.
  11. Return chicken and soy sauce mixture to pan and stir quickly over high heat until hot.
  12. Serve over rice or noodles.
Most Helpful

I enjoyed this stir-fry. It was light and refeshing. Loved the crunch of the snow peas. Marinating the chicken with the sherry certainly added a nice flavour to the dish. We will use the recipe again. Thanks Dorothy :-)

Chrissyo October 09, 2002

Great recipe! Even hubby commented on how good it he scarfed it down! I did tweak it a little. I doubled the sauce and I added a little bit of honey. I didn't have low sodium soy sauce, so the honey took the 'edge' off the saltiness. One thing hubby suggested for next time is to replace the 1/2 cup water with chicken stock instead. I'll be making this again for sure!

PetSitter September 07, 2008

Excellent stir fry recipe. If you get everything ready ahed of time it tkes minutes to make. I thought I had sherry in the house - last minute no sherry - I used equal amounts of Brandy Excellent.. Use the full amounts of the onions, garlic & ginger - they are so tasty on your rice. Thanks Derf for a very enjoyable meal. Love your recipes.

Bergy March 14, 2008