Chinese Chicken Stir Fry
|Chicken breast fillets||4 , skinned, all visible fat removed|
|Homemade chicken broth/Commercial low-sodium variety||1 1⁄3 Cup (21.33 tbs)|
|Light soy sauce||2 Tablespoon|
|Rice vinegar||1 Tablespoon|
|Hot pepper oil||1 Tablespoon|
|Grated fresh ginger||1 Tablespoon|
|Garlic||3 Clove (15 gm), minced|
|Sesame oil||1 Tablespoon|
|Fresh mushrooms||8 Ounce, sliced (1 Package)|
|Diced red bell pepper||1 Cup (16 tbs)|
|Sliced green onions||3⁄4 Cup (12 tbs)|
|Unsalted dry roasted pecan halves||1⁄3 Cup (5.33 tbs)|
Rinse chicken and pat dry.
Cut into 1-inch cubes.
In a small bowl, combine broth, cornstarch, sherry, soy sauce and vinegar.
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 to medium-high and steam 5 to 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.