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1
In a small bowl, combine chicken stock, soy sauce, sherry, cornstarch, salt, sugar and pepper and stir well into a smooth sauce; set aside.
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2
Place a bowl next to the stove to hold chicken temporarily after its initial cooking in the pan.
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3
Heat a wok or large deep skillet over high heat.
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4
Add vegetable oil and swirl to coat pan.
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5
Add garlic and ginger and toss well, until fragrant, about 15 seconds.
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6
Add chicken and spread into a single layer, cook until most of the edges turn white, about 1 minute.
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7
Toss well and cook until most pieces have changed color outside but are still not done, less than 1 minute.
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8
Transfer to reserved bowl, leaving behind as much oil as possible.
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9
Add mushrooms to pan and spread out as much as possible; cook for 1 minute and then toss well.
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10
Return chicken and any juices to the pan, toss well, and cook, tossing occasionally, for 1 minute more.
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11
Add snow peas and water chestnuts.
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12
Cook, tossing occasionally, for 1 minute more.
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13
Stir soy sauce mixture and add to pan, pour in around sides.
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14
When it heats up and begins to bubble, toss well and cook, tossing once or twice, until it thickens into a glistening sauce on chicken and vegetables.
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15
Add sesame oil and toss once more.
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16
Transfer to a serving plate; serve hot.
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17
May serve over hot cooked rice.
