Chicken With Peas And Mushrooms
|Chicken breast halves||4 , skinned boned, and cut into 0.25 inch strips|
|Soy sauce||2 Tablespoon|
|Dry sherry||2 Tablespoon|
|Ginger root||1⁄2 Teaspoon, grated|
|Vegetable oil||2 Tablespoon|
|Mushrooms||1⁄4 Pound, sliced in "t" shapes|
|Peas||1 Cup (16 tbs) (Fresh Or Defrosted frozen)|
|Whole blanched almonds||1⁄4 Cup (4 tbs)|
|Chicken broth/Water||1⁄2 Cup (8 tbs)|
Marinate the chicken strips in the combined soy sauce, dry sherry, grated ginger, and cornstarch for 20 to 30 minutes.
Heat oil in the wok and stirfry mushrooms for 1 to 2 minutes.
Push aside and stirfry peas 1 to 3 minutes, until they are heated through.
Stirfry the chicken 3 to 4 minutes.
Combine chicken, mushrooms, and peas.
Stir in the almonds and chicken broth.
Heat until sauce boils.
Serve with rice.