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