Garlic Chicken

This is a recipe that I have learned from my mom, who had a restaurant for 20+ years. With being Vietnamese, cooking is a lot more healthy style of cooking- more veggies, little oil.

2 boneless, skinless chicken breast, cut into 1-in. cubes
3 Tbls. soy sauce
2 Tbls. dry sherry
1 Tbls. cornstarch
1/2 C. cold water
nonstick cooking spray
3 large carrots, bias sliced
5 cloves of garlic, minced
2 C. snow peas
3 green onions
1 Tbls. olive oil

• In a small bowl, combine sherry, soy sauce, cornstarch and water; set aside
• Spray skillet or wok w/ nonstick spray
• Set heat on high and add carrots and garlic. Stir fry for 3 minutes. Add peas and onions. Stir fry 2 minutes until vegetables are crisp tender. Remove from skillet.
• Add oil to pan and add 1/2 the chicken; stir fry 2 minutes; remove from pan.
• Stir fry remaining chicken about 3 minutes; return all chicken to skillet.
• Push chicken from center of wok; stir in cornstarch mixture.
• Cook until mixture is thickened and bubbly; stir fry 1 minute.
• Stir in vegetables, cover and cook another minute.
• Serve over rice.