AncientChineseSecret

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Ingredients: 1/3 cup soy sauce 1/3 cup rice vinegar 1/3 cup water or chicken stock, mixed with 2 teaspoons cornstarch 2 tablespoons dry sherry 2 teaspoons sesame oil 2 large cloves garlic, minced 2 teaspoons fresh ginger, minced 2 eggs, beaten 4 whole boneless chicken breasts, cut into 1-inch cubes 2 tablespoons cornstarch 1/2 cup oil (I use less in nonstick skillet) 5 dried hot red chilies 1/2 pound snow peas, steamed 1 minute Directions: Combine soy sauce, rice vinegar, water or chicken and cornstarch mixture, dry sherry, sesame oil, garlic and ginger; set aside. Combine egg and cornstarch mixture well. Add chicken and toss to coat. Heat oil until hot; fry chicken in batches until crisp and brown (do not crowd pan). Drain on paper towels. Pour off all but 2 teaspoons oil from pan. Add chilies and toss for a few seconds. Return chicken to pan with soy sauce mixture and cook until glazed (1 to 2 minutes). Add pea pods; cook 1 more minute. Serve immediately. If reheating, cut down on cooking time.