-
1
Combine ginger, garlic, soy sauce, sherry, and 2 tablespoons of the vegetable oil in a shallow glass or stainless steel bowl.
-
2
Add chicken cubes and stir well.
-
3
Cover and let stand 30 minutes at room temperature (or refrigerate at least 8 hours), stirring at least twice.
-
4
About 10 minutes before serving, heat a wok or very large, heavy skillet until medium-hot, and add 2 tablespoons vegetable oil.
-
5
When oil is hot but not smoking, drain chicken cubes, reserving marinade.
-
6
Add chicken to pan and stir-fry about 3 minutes, or until meat has almost lost its pink color.
-
7
Remove chicken to a warmed platter.
-
8
Add snow peas, onions, and reserved marinade to pan.
-
9
Stir-fry about 2 minutes.
-
10
Turn off heat, and then evenly mix in chicken, basil, and hot chile.
-
11
Pour onto platter.
-
12
Serve over rice, and offer Hot Hot Oil to add to individual servings, if desired.
