2 tbsp. peanut oil
1 lb. yams, peeled & cut in matchstick sized pieces
1 sm. red onion, cut into 8ths & separated
1 lb. boned, skinned chicken breast, cut into "nuggets"
2 tbsp. minced fresh ginger
1/3 c. sliced green onion

SAUCE:

3 tbsp. soy sauce
3 tbsp. dry sherry
3 tbsp. water
1 tbsp. brown sugar
1 1/2 tsp. cornstarch

Heat a wok to medium, add 1 tablespoon oil. Stir fry yams and onions for 5 minutes or until just tender. Transfer to platter and keep warm. Turn wok to high, add 1 tablespoon oil and stir fry chicken and ginger for 4 minutes or until no longer pink. Add yams and sauce; stirring until simmers and thickens. Add green onions; stir and serve. Serves 4.