Stir-fry chicken and mushrooms in a thickened soy-sherry sauce.

Steps

1. Mix salt and cornstarch and rub chicken cubes with salt and cornstarch.
2. Melt 1 tbsp margarine in frying pan, cook mushrooms over medium heat for 2–3 mins. Remove from pan and set aside.
3. Heat oil in pan, add chicken and cook for 2 mins, turning once. Remove from pan and set aside.
4. Add remaining margarine to pan and when hot, add onion, garlic, ginger and pepper. Stir-fry for 1–2 mins.
5. Pour in soy sauce, sherry, sugar and tomato paste, stir until mixture becomes thick.
6. Return chicken to sauce and stir well. Transfer to centre of a well-heated dish.
7. Put mushrooms in same pan and turn for 1 min. over high heat, put around chicken in serving dish, and serve immediately. Makes 4–6 servings.