You are here

Chinese Chicken Stir Fry

Heart.Foods's picture
  Chicken breast fillets 4 , skinned, all visible fat removed
  Homemade chicken broth/Commercial low-sodium variety 1 1⁄3 Cup (21.33 tbs)
  Cornstarch 3 Tablespoon
  Sherry 3 Tablespoon
  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.
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 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.

Recipe Summary

Difficulty Level: 
Main Dish

Rate It

Your rating: None
Average: 4.1 (17 votes)