1-2 chicken breasts
1/2 lb. fresh mushrooms
4 oz. can water chestnuts, drained
2 tbsp. soy sauce
5 tbsp. sherry
1/4 lb. snow peas, remove strings
1 cup water
2 tbsp. oyster sauce
1 tbsp. cornstarch
1 1/2 tsp. sesame oil
2-3 cups steamed rice

Cube chicken into 1/2 inch pieces. Combine 3 Tbsp. of sherry and 1 Tbsp. soy sauce into a mid size bowl. Add chicken and marinate for 1 hour or overnight, the longer the better flavor. Pour enough water in a wok to be just below the steaming rack, bring water to a boil. Add chicken, mushrooms, and water chestnuts into wok and cook for 20 minutes or until chicken is tender. Add snow peas and cook for 2-3 minutes or until peas turn bright green. In a medium saucepan combine remaining sherry, soy sauce, water, oyster sauce, cornstarch and sesame oil, mix. Cook over medium heat for 5 minutes or until sauce thickens. Serve chicken over rice with sauce spooned over top.

Makes 4 servings.