I didn't have sherry when I made the dish, but substituted some saki (rice wine). It tasted fine. I found this on a Google search:
"When making substitutions for alcohols, it is important to keep the volume of liquid in the recipe the same as originally called for. Depending on the recipe, apple juice or chicken broth often makes a good substitution for wine."
and this:
"1/2 cup fruit juice can be substituted for 1/2 cup wine in desserts. 1/2 cup chicken broth can be substituted for 1/2 cup wine in savory recipes."
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Re: Mongolian Chicken- did it work to use apple juice?
