Chinese chicken stir fry

6 Servings

Ingredients

Quantity Ingredient
4 Chicken breast fillets (approximately 4 oz. each), skinned, all visible fat removed
1⅓ cup Homemade Chicken Broth or commercial low-sodium variety
3 tablespoons Cornstarch
3 tablespoons Sherry
2 tablespoons Light soy sauce
1 tablespoon Rice vinegar
1 tablespoon Hot pepper oil
1 tablespoon Grated fresh ginger
3 Cloves garlic, minced
1 tablespoon Sesame oil
1 8-oz package fresh mushrooms, sliced
1 cup Diced red bell pepper
¾ cup Sliced green onion
⅓ cup Unsalted dry-rosted pecan halves

Directions

Rinse chicken and pat dry. Cut into 1-inch cubes. Set aside.

In a small bowl, combine broth, cornstarch, sherry, soy sauce, and vinegar.

Set aside.

Heat hot pepper oil in a nonstick skillet or wok over high heat. Add ginger and garlic and saute 1 minute. Add chicken and stir-fry until lightly browned. Transfer chicken to plate and set-aside.

Add sesame oil to skillet. Stir in mushrooms and pepper. Cover pan, reduce heat, and steam 5-7 minutes. Add chicken broth mixture. Return chicken to pan and cook until sauce is thickened. Add onions and pecans and cook 2 minutes more.

Serve over rice if desired.

Source: American Heart Association Cookbook From: Lisa Date: 04-08-96 (19:19) The Polka Dot Cottage, a BBS with a taste of home. 1-201-822-3627.

Posted to MC-Recipe Digest V1 #711 by Lisa Clarke <lisa@...> on Aug 1, 97

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