Combine sherry, sesame oil, ponzu, garlic, and lemongrass. Whisk together.

Heat enough vegetable oil to cover bottom of large saute pan, or wok. Before oil starts to smoke, add chicken.

When chicken is 90% cooked, add veggies.

When veggies and chicken are nearly finished, add sauce. Bring to boil.

Seperately, whisk cornstarch and cold water.

Add cornstarch slurry to pan while whisking or tossing to avoid clumping.

Variations; Coconut milk, basil, parsely, cilantro, scallions, leeks, ramps, caramelized onions, jalapeños, shallots, celery, bacon, corn, zucchini, bamboo shoots, noodles, mirin, sake, Sriracha, tamari, plum sauce, brown sugar, cayenne, crushed pepper flakes, thai basil or chile, water chestnut, pork, beef, shrimp, lemon