Place the chicken pieces in 3/4 cup of Cream Sherry. Cover and set aside. Prepare your vegetables while you let the chicken soak in the sherry. Prepare all vegetables before starting step 2 below:

In a large pan, add olive oil and heat on medium high. Drain the chicken and dredge in the Wondra flour. Arrange pieces in the hot oil and lightly sprinkle with salt & pepper. When brown, carefully flip and lightly sprinkle the browned side with salt & pepper.

In the same pan on medium heat, add the onions, mushrooms, ginger and garlic. Sauté until the onions are translucent. Add the tomatoes and cook for another 2-3 minutes, stirring constantly.

Add the soy sauce, oyster sauce, and Tabasco sauce. Cook for another 3-5 minutes on medium until liquids are reduced in half. Add the remaining 1/4 cup cream sherry. Cook again, for 3-5 minutes, or until the liquid is reduced.

Add the chicken back into the pan and turn to coat. Cover and cook for about 2 minutes to heat the chicken back up and coat with the sauce.

Before serving toss in the Green Onions and Plate and garnish with a few whole fresh chive stems.

Pairs well with rice.

Mix all ingredients, except the copped green onions, in a microwave dish. Microwave on high for 10 minutes, stirring at least once during the process. Before serving, toss in the green onions. Serve with steamed rice.