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
1/3 cup Chicken Stock
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.