General Tso’s Chicken

1 pound boneless skinless chicken breast, cut into 1 inch chunks
5 tablespoons dry sherry 
1 tablespoon+2 teaspoons cornstarch
1 tablespoon oyster sauce
2 tablespoons water
2 tablespoons reduced sodium soy sauce
1 tablespoon honey
1 tablespoon rice vinegar
1 teaspoon Asian(dark) sesame oil
2 teaspoons canola oil
1 tablespoon minced peeled fresh ginger
2 garlic cloves minced
3 scallions chopped
½ teaspoon crushed red pepper
2 celery stalks chopped
1 red bell pepper, seeded and chopped

1. Combine the chicken 2 tablespoons of the sherry, 1 tbsp of the cornstarch, and the oyster sauce in a medium bowl; set aside to marinate for five minutes.

2. Combine the remaining 3 tablespoons of the sherry, the water, soy sauce, honey, rice vinegar, sesame oil, and the remaining 2 teaspoons of cornstarch in a small bowl, set aside.
3. Heat a nonstick wok or large deep skillet over medium high heat until a drop of water sizzles. Swirl in the oil, and then add the chicken mixture. Stir fry until lightly brown 2-3 minutes. Add the ginger, garlic, scallions, and crushed red pepper; stir fry until fragrant about 30 seconds. Add the celery and bell pepper; stir fry until crisp tender, 2-3 minutes. Stir in the sherry mixture and cook, stirring constantly until the mixture boils and thickens, and the chicken is just cooked through 1-2 minutes.
Just an fyi: I used grape juice as a substitute for the sherry and left out the water and oyster sauce to compensate for the liquid in the grape juice.  SO YUMMY :)
Makes 4 servings
Per serving: 207 cal, 6 g fat, 1 g sat fat, 63 mg chol, 413 mg sod, 13 g carb, 1 g fiber, 24 g protein, 34 mg calc Points 4