Honey brings a sweet taste to this stir-fried chicken. I like crisp stir-fries (not steamed), and TV chef Martin Yan gave me some tips. He said it’s important to let the ingredients sit for about a minute when added to the hot wok before tossing them. This allows the wok to regain its heat after the cold ingredients have been added.
A small amount of dry sherry is called for in the chicken recipe. If you don’t have sherry on hand, use an extra teaspoon of soy sauce and rice vinegar and add a teaspoon of sugar to the marinade. You can also buy small bottles or splits of sherry at most liquor stores.
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