Steamed Vegetables With Chicken(China)

• 1-2 chicken breasts
• 1/2 lb. fresh mushrooms
• 4 oz. can water chestnuts, drained
• 2 Tbsp. soy sauce
• 5 Tbsp. sherry
• 1/4 lb. snow peas, remove strings
• 1 cup water
• 2 Tbsp. oyster sauce
• 1 Tbsp. cornstarch
• 1 1/2 tsp. sesame oil
• 2-3 cups steamed rice

1. Cube chicken into 1/2 inch pieces. Combine 3 Tbsp. of sherry and 1 Tbsp. soy sauce into a mid size bowl. Add chicken and marinate for 1 hour or overnight, the longer the better flavor. Pour enough water in a wok to be just below the steaming rack, bring water to a boil. Add chicken, mushrooms, and water chestnuts into wok and cook for 20 minutes or until chicken is tender. Add snow peas and cook for 2-3 minutes or until peas turn bright green. In a medium saucepan combine remaining sherry, soy sauce, water, oyster sauce, cornstarch and sesame oil, mix. Cook over medium heat for 5 minutes or until sauce thickens. Serve chicken over rice with sauce spooned over top. Makes 4 servings.

chicken breasts, fresh mushrooms, water chestnuts, soy sauce, sherry, snow peas, water, oyster sauce, cornstarch, sesame oil, steamed rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=25907 (may not work)