Recipe - Chinese Chicken Stir Fry

4 Chicken breast fillets
(approximately 4 oz. each),
skinned, all visible fat
removed
1 1/3 cup Homemade Chicken Broth or
commercial lowsodium
variety
3 tablespoon Cornstarch
3 tablespoon Sherry
2 tablespoon 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 8oz package fresh
mushrooms, cut or sliced up
1 cup Diced red bell pepper
Three fourths cup Sliced green onion
1/3 cup Unsalted dryrosted pecan
halves

Rinse chicken and pat dry. Cut into 1inch 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 stirfry until
lightly browned. Transfer chicken to plate and setaside.

Add sesame oil to skillet. Stir in mushrooms and pepper. Cover pan,
reduce heat, and steam 57 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: 040896 (19:19) The Polka Dot Cottage, a BBS with a taste
of home. 12018223627.

Posted to MCRecipe Digest V1 #711 by Lisa Clarke lisa@gaf.com on Aug 1,
97