1 1/2 tsp. sesame oil
1/2 tsp. minced ginger
1/2 tsp. minced garlic
1/2 c. chicken stock
1 tbsp. soy sauce
1 tbsp. brown sugar
1/8 tsp. Tabasco
1/2 tsp. salt
1/4 tsp. pepper
1 1/2 tsp. lemon or lime juice
1 1/2 tsp. cornstarch
1 tbsp. rice wine or dry sherry

STIR FRY:

2 tbsp. corn oil
6 oz. boneless, skinless chicken breast cut into 2x1/2" strips
1/2 c. sliced mushrooms
1/2 c. julienned red or green pepper
20 snow peas, stemmed (about 2 1/4 oz.)
1/2 c. bean sprouts
1/4 c. toasted slivered almonds
Cooked brown rice or noodles

Sauce: Heat the sesame oil in a small saucepan. Add the ginger and garlic and stir fry 15-30 seconds over medium heat to bring out the flavor. Add the chicken stock, soy sauce, brown sugar, Tabasco, salt, pepper and lemon juice. Bring just to a boil, stirring. Dissolve the cornstarch in the rice wine and whisk into the sauce. Heat until sauce thickens and reaches a full boil. Simmer for 30 seconds. Remove from the heat and set aside. The sauce can be made in quantity and kept on hand in the refrigerator.