I clipped this recipe from the newspaper over twenty years ago. When it was just DH & I, this was a favorite. The kids aren't so fond of spicy foods, so I don't serve it often anymore. The first time I served it, I used the wrong spices for "heat" by mistake. When I checked the conversion later on, it turned out to be twelve times too hot. DH should've gotten a medal for eating it. But when the spices are balanced, this is a great dish.

Ingredients

6 serv.

cup vegetable oil↗1⁄4
cloves garlic↗2
chicken breasts, boned,skinned,& cut into thin strips↗2
cup soy sauce↗1⁄4
tablespoons dry sherry↗2
teaspoon sugar↗1
teaspoon cornstarch↗1
teaspoon ground ginger↗3⁄4
teaspoon Tabasco sauce↗1⁄2
cups julienne carrots2
(6 ounce) package snow peas, thawed & drained↗1

Step-by-step instructions

1
In a wok or large skillet, over high heat, heat oil.
2
Add garlic& saute 1 minute.
3
Add chicken& stir fry till pieces turn white.
4
Combine soy sauce, sherry, sugar, cornstarch, ginger,& Tobasco sauce.
5
Add to skillet along with carrots.
6
Stir fry for 3 minutes.
7
Add snow peas& stir fry for 3 minutes longer.

Source: food.com

Original recipe ↗

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