Stir-Fried Chicken And Snow Peas

• 2 boneless chicken breasts, cut into thin strips *
• 2 tsp. dry sherry
• 1/2 tsp. sesame oil
• 2 Tbsp. peanut oil
• 1 clove garlic
• 1 thin sliced, ginger root
• 2 Tbsp. sliced almonds
• 1 c. snow peas
• 1 (4 oz.) can sliced mushrooms
• 1 (4 oz.) can bamboo shoots
• 3/4 c. hot chicken broth
• 2 tsp. cornstarch, dissolved in 2 Tbsp. cold water

1. Place strips of chicken breasts in bowl; add sherry and sesame oil.
2. Heat peanut oil in wok and fry the garlic, ginger root and almonds for 2 minutes or until lightly browned.
3. Throw away the garlic and ginger and keep the almonds.
4. Add the chicken strips and stir-fry for 2 minutes until white and firm.
5. Add the snow peas and stir-fry for 1 minute.
6. Add chicken broth and continue stirring for 1 minute.
7. Stir in the cornstarch paste.
8. Serve as soon as the chicken broth has thickened, then garnish with the almonds.
9. Serves 4.

chicken breasts, sherry, sesame oil, peanut oil, clove garlic, thin, almonds, snow peas, mushrooms, bamboo shoots, chicken broth, cornstarch

Taken from www.cookbooks.com/Recipe-Details.aspx?id=558841 (may not work)