4 Chicken breast fillets
-(4 oz ea);
-skinned, all visible fat
-removed
1 1/3 c Homemade Chicken Broth or
-commercial low-sodium
-variety
3 tb Corn starch
3 tb Sherry
2 tb Light soy sauce
1 tb Rice vinegar
1 tb Hot pepper oil
1 tb Fresh ginger; grated
3 cl Garlic; minced
1 tb Sesame oil
8 oz Pkg fresh mushrooms;
-sliced
1 c Red bell pepper; diced
3/4 c Green onion; sliced
1/3 c Unsalted dry-roasted pecan
-halves
Rinse chicken and pat dry. Cut into 1" cubes. Set aside.
In a small bowl, combine broth, corn starch, 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.
