Stir-Fried Chicken with Water Chestnuts

Chicken is always perfect for stir-fried dishes. It is quick to prepare and tastes good. This is a recipe for a lazy weekend dinner. If the pantry is stocked with a can of bamboo shoots or a can of water chestnuts, and dry shitake mushrooms, that is all that is necessary.

Ingredients:
One 8 oz. chicken breast, sliced
5 dried shitake mushrooms, soaked in water
8 oz water chestnuts, sliced
Salt and freshly ground pepper (about 1/2 tsp)
3 tbs peanut oil
1 cup chicken stock
2 tbs soy sauce
1 tsp sugar
1 tbs white wine or dry sherry
2 cloves garlic, minced
1 cup white onions, sliced
2 tbs cornstarch
2 tbs water

Green onions and cilantro for garnish

Directions:
Mix together the soy sauce, 1 tbs cornstarch, and dry sherry and pour over the chicken. Cover and marinate for at least one hour.
Drain the soaked mushrooms and slice.
Heat the peanut oil with onions, garlic, and salt on low heat until fragrant. Add the chicken with the marinade. Stir-fry for 3 minutes until the chicken is lightly browned. Add the mushrooms and water chestnuts and continue to stir-fry for 2 minutes. Add the chicken stock and bring to boil. Simmer for 5 minutes. If the sauce has not thickened sufficiently, then mix the rest of the cornstarch with water and stir into the sauce. Cook until the sauce is thickened. Garnish with chopped green onions and cilantro and serve.