Marinade:
1 T. light soy sauce (or soy sauce)
1 T. dry sherry
1 T. cornstarch
Sauce:
1/2 c. chicken broth
2 T. light soy sauce
2 T. dry sherry
2 t. dark soy sauce
1 T. cornstarch
1 1/2 T. sugar
2 t. coarsely ground fresh pepper, (I will use 3 t. next time I make it, but I love pepper)
1/8 t. salt
Stir Fry:
2 T. peanut or vegetable oil
1 T. minced ginger
2 cloves garlic, chopped
1 red bell pepper, cut in strips
1 green bell pepper, cut in strips
1 small to medium white onion, cut in strips
- Combine chicken, soy sauce, dry sherry and cornstarch in a medium size bowl. Gently mix by hand until the chicken is coated with a thin layer of the mixture. Marinate for 10 to 15 minutes.
- Combine all sauce ingredients in a small bowl. Mix well and set aside.
- Heat 1 T. of oil in a large skillet over medium-high heat until hot. Add the chicken. Stir fry until just done.
- Add the remaining 1 T. of oil to the skillet. Add the ginger and garlic and stir until fragrant.
- Add the white onion and peppers. Stir and cook for 30 seconds. (This does not seem long but will ensure that they are tender crisp when serving).
- Stir the sauce mixture and add to the skillet. Stir until thickened.
- Add the cooked chicken and stir until all ingredients are coated.
- Immediately transfer to a serving dish so the cooking process stops.
- Serve hot as a main dish.
