Steamed chicken with chinese vegetables

1. Cut the chicken into ½-inch cubes.
2. Combine 3 tablespoons sherry and 1 tablespoon soy sauce in medium bowl.
3. Add chicken and marinate for 1 hour or overnight.
4. Pour enough water into wok to come just below steaming rack.
5. Bring to a boil.
6. Place chicken on one side of shallow baking dish.
7. Arrange mushrooms alongside chicken and water chestnuts alongside mushrooms.
8. Set dish on rack in wok; cover and steam until chicken and vegetables are tender, about 20 minutes.
9. Place snow peas over vegetables in dish; steam until peas turn bright green, 2 to 3 minutes.
10. Meanwhile, combine remaining sherry and soy sauce with the water, oyster sauce, cornstarch, and sesame oil in medium saucepan over medium heat.
11. Cook and stir until thickened, about 5 minutes.
12. Serve chicken and vegetables over rice.
13. Pass sauce separately.
14. Bon appetit light and easy specia.