- 1 and 1/2 lbs chicken
- 1 package (6 oz.) frozen pea pods
- 1 can (8 oz.) bamboo shoots
- 1 can (8 oz.) sliced water chestnuts
- 1 small onion, finely chopped
- 1 clove garlic, finely chopped
- 1/4 tsp powdered ginger
- 3 tbsp soy sauce
- 1 tbsp sherry
- 1/2 tsp sugar
- 1/2 tsp salt
- pinch of pepper
- 1 tbsp corn starch
- 2 tbsp water
- 4 tbsp salad oil
- Bone chicken, cut into thin strips. Drain bamboo shoots and water chestnuts. thaw peas and dry on paper towels. Combine soy sauce, sherry, sugar, salt and pepper. Blend cornstarch with water.
- Heat 3 tbsp oil and pinch of salt in a large skillet and place over medium high heat. Add onion, garlic and ginger. Cook and stir. Add chicken, cook and stir until golden. Remove chicken and seasonings to serving platter. Keep warm
- Add remaining oil to pan, add bamboo shoots and water chestnuts, stirring one minute. Add pea pods and cook 1 minute more. Return chicken to pan, add sauce mixture and cook 1 minute. Add cornstarch and mix.
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