I know the focus of this recipe is the chicken stir-fry which is quite good, but I had the good fortune of having some of my husband's great herb bread with it.  It is more often eaten with rice.   

Ingredients:

1 Tbsp oil
4 cloves of garlic, diced
2 cup sliced carrots
​1 pound chicken breast, cut in chunks
3 Tbsp soy sauce
​2 Tbsp sherry

1 tsp sugar
1 tsp cornstarch
3/4 tsp ground ginger
1/2 tsp hot sauce
1 pkg. 8 oz. frozen snap peas (thawed)
cooked white rice

Directions:

In a wok over medium high heat, heat oil. Add garlic, sauté one min. & add carrots and chicken.  Stir-fry until the chicken has no pink.  Combine soy sauce, sherry, sugar, cornstarch, ginger and hot sauce.  Add snap peas.  stir-fry 1 minute longer.  Serve hot with rice.