Almond And Gingersnap Chicken With Petits Pois

• 1 1/2 lbs boneless, skinless chicken breast, cut into 1/2 " cubes
• 1 tsp grated fresh ginger
• 2 Tbsp sugar
• 1 Tbsp cornstarch
• 3 Tbsp ginger Ale
• 3 Tbsp Soy Sauce
• 1/3 cup Sherry
• 1/4 cup canola /vegetable oil
• 1 package (12 oz petits pois (small peas)
• 12 oz crumbled gingersnaps (giner bread cookiesa)
• 1 cup blanched slivered almonds

1. 1. In a bowl mix ginger, sugar, cornstarch and blend with Ginger Ale, soy sauce and Sherry.
2. 2. Heat oil in medium heat oil, add almonds. Stir and cook until toasted: 3 minutes.
3. 3. Add chicken until it turns white.
4. 4.Pour in Sherry mix. Cook until thickened. Add petits pois (small peas) and crumbled gingersnaps.

chicken, ginger, sugar, cornstarch, ginger ale, soy sauce, sherry, oil, pois, bread cookiesa, blanched slivered almonds

Taken from www.epicurious.com/recipes/member/views/almond-and-gingersnap-chicken-with-petits-pois-1209144 (may not work)