1/4 cup dry sherry (I just use sherry cooking whine)
1 cup water
1 pound boneless, skinless chicken breast
(cut into strips or chunks depend on how you like it in your stir-fry)
2 Tablespoons toasted sesame oil
1 Tablespoon cornstarch
1 Tablespoon unbleached all-purpose flour
Combine the soy sauce, sherry, and water in a medium bowl, add the chicken and stir to break up any clumps. Cover with plastic wrap and refrigerate at least 20 minutes or up to 1 hour.
Mix the seasame oil, cornstarch and flour together in a medium bowl until smooth. Drain the chicken in a mesh strainer. Toss the chicken in the cornstarch-flour mixture until evenly coated. Use immediately in a stir-fry. (See Ginger-Stir Fried Chicken and Bok Choy.)
