Ingredients:
Marinade sauce:
2 tablespoons soy sauce
2 tablespoons dry sherry
1 tablespoon lime or lemon juice
1/8 teaspoon ground black pepper
1/8 teaspoon red pepper flakes
For Stir-Fry:
3 chicken breasts, skinned, boned, and cut into
1/2-inch pieces
Cooking oil or sesame oil for stir-frying
1 tablespoon Frieda’s Fresh Ginger Root, minced
1 to 2 cloves garlic, minced
1 large red, green or Golden Bell Pepper, seeded and cut into 1/2-inch pieces
1 cup Frieda’s Snow Peas, strings removed and halved crosswise
2 cups Chop Suey Vegetables
2 cups Fresh Bean Sprouts
Steps
Combine all marinade ingredients. Place the cut-up chicken in a non-metal bowl; pour marinade over and stir to coat chicken. Cover; chill 30 minutes to 3 hours ahead to absorb flavors. Drain chicken well, reserving marinade. In a wok or large skillet, heat a few tablespoons oil over high heat about 1 minute. Add ginger root, garlic, and drained chicken. Stir-fry by using a Chinese spatula or large metal spatula to stir and toss ingredients around pan or wok as food fries. Keep ingredients moving almost constantly, cooking chicken about 3 minutes until it loses its pinkness. Remove chicken from wok to a paper plate. Add a little more oil to wok and add bell pepper pieces and snow peas. Stir-fry for 2 minutes (vegetables should still be crisp). Remove from wok to a paper plate. Add more oil to wok, if necessary, and add Chop Suey Vegetables and Bean Sprouts. Stir-fry for 1 minute. Quickly add the reserved marinade to wok along with cooked chicken, peppers, and snow peas. Use the Chinese spatula to toss all ingredients together and coat them with the sauce. Cover wok and heat through for about 5 minutes. Serve immediately.