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Title: Chinese Chicken Stir Fry
Categories: Polkadot Chicken Healthy
Yield: 6 Servings
| 4 | Chicken breast fillets (approximately 4 oz. each), skinned, | |
| 1 1/3 | c | Homemade Chicken Broth or commercial low-sodium variety |
| 3 | tb | Cornstarch |
| 3 | tb | Sherry |
| 2 | tb | Light soy sauce |
| 1 | tb | Rice vinegar |
| 1 | tb | Hot pepper oil |
| 1 | tb | Grated fresh ginger |
| 3 | Cloves garlic, minced | |
| 1 | tb | Sesame oil |
| 1 | 8-oz package fresh mushrooms, sliced | |
| 1 | c | Diced red bell pepper |
| 3/4 | c | Sliced green onion |
| 1/3 | c | Unsalted dry-rosted pecan halves |
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. By fatfree-request@fatfree.com on Jun 16, 1997
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