Average Rating: 4.25TOTAL TIME: Prep: 20 min. + marinating Cook: 15 min.
YIELD: 4 servings.Ingredients
- 1/4 cup reduced-sodium soy sauce
- 2 tablespoons cornstarch
- 1 tablespoon brown sugar
- 1-1/2 pounds boneless skinless chicken breasts, cut into thin strips
- 1/4 cup sherry
- 1/4 cup hoisin sauce
- 3 tablespoons minced fresh cilantro
- 1 tablespoon sugar
- 1 teaspoon Mongolian Fire oil or sesame oil
- 2 tablespoons canola oil, divided
- 2 cups fresh pea pods, cut into thirds
- 3 plum tomatoes, seeded and cut into 1-inch pieces
- 1 garlic clove, minced
- 1 tablespoon minced fresh gingerroot
- Hot cooked rice
Instructions
- 1. In a shallow dish, combine the soy sauce, cornstarch and brown sugar. Add the chicken; turn to coat. Let stand at room temperature for 30 minutes.
- 2. Meanwhile, in a small bowl, combine the sherry, hoisin, cilantro, sugar and Mongolian Fire oil until smooth; set aside. Drain chicken and discard marinade.
- 3. In a large skillet or wok, stir-fry chicken in 1 tablespoon canola oil until no longer pink. Remove and keep warm. Stir-fry the pea pods, tomatoes, garlic and ginger in remaining oil until vegetables are crisp-tender, 2-4 minutes.
- 4. Add sherry mixture to the pan. Bring to a boil; cook and stir until slightly thickened, about 2 minutes. Add chicken; heat through. Serve with rice.
Nutrition Facts
Nutrition Facts: 1-1/2 cups equals 376 calories, 13g fat (2g saturated fat), 94mg cholesterol, 651mg sodium, 23g carbohydrate (14g sugars, 3g fiber), 38g protein.
