Ginger Chicken with Organic Sno Peas
By Melissa's Corporate Chefs

1 whole Chicken Breast boneless and skinless (about 8 to 12 ounces)
1 teaspoon Soy Sauce
2 teaspoons Cornstarch
1 tablespoon Sherry
1 tablespoon Vegetable Oil
2 tablespoons Shallots minced
1/3 cup Chicken Stock
4 ounces Sno Peas
1/4 cup Ginger Root peeled and minced
1/2 package Organic Tofu cubed
1 teaspoon Sugar
White Rice for 4 (prepared separately)

Cut chicken breast into thin slices. In a small bowl, mix chicken with soy sauce, cornstarch, and sherry. Set aside.

Heat the oil in a wok over medium heat, add shallots and cook for about 1 minute. Add chicken and cook for about 4 minutes until it loses its pink color, then add chicken stock and allow to simmer. Add Sno Peas and cover wok for another 4 minutes, stirring occasionally.

Remove cover and stir in ginger, tofu, and sugar. Cook for another 2 minutes. Mix well.

Serve hot. Serve with white rice.