Instructions: Skin & bone chicken breast; cut in 1-inch cubes. Combine ginger, garlic, soy sauce, sherry and 1/4 cup oil in a shallow glass bowl. Add chicken cubes and stir well. Cover and let stand 2 hours at room temperature, stirring at least twice. About 10 minutes before serving, heat a wok or very large, heavy skillet until medium-hot, add 2 Tbs oil. When oil is hot, but not smoking, drain chicken, reserving marinade; add to pan and stir-fry 3 minutes or until meat loses pink color. Remove chicken to warmed platter.

Add snow peas, onions and reserved marinade to pan, fry about 2 minutes.

Turn off heat, then evenly mix in chicken, basil and chile. Pour onto platter. Serve over rice; offer Hot Hot Oil (see index) to add to individual servings, if desired.

Makes 3 to 4 servings.

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