Ingredients

• 1 3/4 lbs chicken breasts, defatted
• 1/2 cup soy sauce
• 3 tablespoons dry sherry
• 3 tablespoons cornstarch
• 1/4 cup vegetable oil
• 1/4 cup scallion, green and white parts, sliced diagonally
• 2 (16 ounce) bags stir fry vegetables
• 1 lb whole mushroom
• 1/4 cup fresh ginger, peeled and minced
• 1/2 cup garlic, minced
• 4 whole green bell peppers, seeded and julienned
• 1/2 cup hoisin sauce
• 1/2 cup dry sherry
• 2 teaspoons fresh ground black pepper
• 2 1/2 tablespoons sesame oil

Instructions

1. In a mixing bowl, combine soy sauce, sherry and cornstarch. Add the chicken and toss until coated. Let chicken stand in marinade for at least 10 minutes (while getting ingredients in bowls).

2. In a sprayed+oiled wok or saute pan, heat the vegetable oil over high heat until just smoking.

3. Add the scallions and ginger, and stir-fry for about 30 seconds.

4. Add the chicken, reserving any remaining marinade, and stir-fry for about 5 minutes, until the chicken is just done.

5. Add the vegetables+mushrooms, green peppers and stir-fry for another minute.

6. Add the hoisin sauce, sherry, salt and black pepper, and combine.

7. Add sesame oil to the marinade remaining in the bowl, stir it, and add to the wok.

8. Toss to blend well and BOIL, then simmer until slightly thickened. TASTE? Remove from the heat, drizzle with the sesame oil .