Source: dLife

Stir fry chicken made with garlic, ginger, snow peas, red pepper, soy sauce, sherry and lemon juice, served over bean sprouts and topped with water chestnuts.

Servings

2 tbsp sesame oil
3 cup Sprouts, mung bean, mature, fresh
2 medium garlic cloves , minced
2 tsp ground ginger
1.5 lb boneless skinless chicken breasts , cut into 3-inch strips
1 cup snow peas , trimmed
0.5 cup red bell peppers, sliced
1 tbsp light soy sauce
1 tbsp cooking sherry
1 tbsp fresh lemon juice
1 cup Bamboo Shoots, slices, drained, 303 can
6 oz Waterchestnuts, Chinese, canned, with liquid, slices , slivered (1 can)

1 On a high temperature, heat 1 Tbsp oil in a wok or pan.
2 Add beans sprouts to the oil and stir-fry for 1-2 minutes (make sure they are crispy). Remove the sprouts from the wok or pan.
3 Place the garlic and ginger on the remaining oil and stir-fry for 30 seconds.
4 Now, place the chicken on the wok or pan and stir-fry for 4 minutes. Keep the chicken remaining on the wok or pan, but place to the side.
5 Add the snow peas and red pepper and stir-fry for 2 minutes. Then mix in the soy sauce, sherry and lemon juice.
6 Place the chicken back to the center of the wok or pan and cook for 2 minutes.
7 When ready to serve put the chicken over the bean sprouts and top it with chestnuts.