Created by Derf on May 16, 2012
Step 1: Cut chicken into 1 inch cubes. Combine 2 tablespoons of the sherry and 3 teaspoons of the cornstarch; mix well. Stir in the chicken. Cover, refrigerate for 1 hour.
Step 2: Combine soy sauce, remaining sherry,remaining cornstarch and sugar in a small bowl; set aside.
Step 3: In a heavy frypan or wok, heat oil over high heat until very hot but not smoking. Add chicken and stir-fry for 2 minutes. Remove chicken, set aside.
Step 4: Add garlic and ginger to pan, stir well,add onions, snow peas and water. Stir-fry for 2 minutes. Return chicken and soy sauce mixture to pan and stir quickly over high heat until hot. Serve over rice or noodles.