Chinese Chicken Stir Fry

Recipe Ingredients

4		Chicken breast fillets - (approximately 4 oz.
		All visible fat - removed
1 1/3 cups	315ml	Homemade chicken broth or - commercial low-sodiu
3 tablespoons	45ml	Cornstarch
3 tablespoons	45ml	Sherry
2 tablespoons	30ml	Light soy sauce
1 tablespoon	15ml	Rice vinegar
1 tablespoon	15ml	Hot pepper oil
1 tablespoon	15ml	Grated fresh ginger
3		Garlic - minced
1 tablespoon	15ml	Sesame oil
1		Fresh - mushrooms, sliced
1 cup	146g / 5.1oz	Diced red bell pepper
3/4 cup	46g / 1.6oz	Sliced green onion
1/3 cup	48g / 1.7oz	Unsalted dry-roosted pecan - halves

Recipe Instructions

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

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10 (1 votes)

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