Sesame Stir-Fried Chicken

• 1 pound boneless skinless chicken breasts, cut into 1-inch-wide strips
• 4 teaspoons soy sauce
• 1/2 cup dry Sherry
• 2 teaspoons cornstarch
• 2 tablespoons peanut oil
• 6 ounces snow peas
• 4 garlic cloves, minced
• 1 teaspoon chili paste with garlic
• 1 8-ounce can sliced bamboo shoots, drained
• 1 8-ounce can water chestnuts, drained
• 1/4 cup canned chicken broth
• 2 tablespoons sesame seeds, toasted
• 3 green onions, sliced
• 1 teaspoon oriental sesame oil
• Steamed rice
• Additional soy sauce

1. Place first 4 ingredients in bowl and stir.
2. Let marinate 15 minutes.
3. Heat oil in wok or heavy large skillet over medium-high heat.
4. Add snow peas, garlic and chili paste and stir-fry 30 seconds.
5. Add chicken with marinade and stir-fry 3 minutes.
6. Add bamboo shoots and water chestnuts and stir-fry until chicken is almost cooked through, about 2 minutes.
7. Mix in broth.
8. Add sesame seeds and green onions; stir-fry 30 seconds.
9. Add sesame oil and toss to coat.
10. Serve with rice, passing soy sauce separately.

chicken breasts, soy sauce, sherry, cornstarch, peanut oil, snow peas, garlic, chili paste with garlic, bamboo shoots, water chestnuts, chicken broth, sesame seeds, green onions, sesame oil, rice, soy sauce

Taken from www.epicurious.com/recipes/food/views/sesame-stir-fried-chicken-2728 (may not work)