Ingredients

1 1/2 lbs boneless, skinless chicken breast, cut into 1/2 " cubes

1 tsp grated fresh ginger

2 Tbsp sugar

1 Tbsp cornstarch

3 Tbsp ginger Ale

3 Tbsp Soy Sauce

1/3 cup Sherry

1/4 cup canola /vegetable oil

1 package (12 oz petits pois (small peas)

12 oz crumbled gingersnaps (giner bread cookiesa)

1 cup blanched slivered almonds

Preparation

  1. In a bowl mix ginger, sugar, cornstarch and blend with Ginger Ale, soy sauce and Sherry.
  2. Heat oil in medium heat oil, add almonds. Stir and cook until toasted: 3 minutes.
  3. Add chicken until it turns white. 4.Pour in Sherry mix. Cook until thickened. Add petits pois (small peas) and crumbled gingersnaps.