| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Polkadot, Lisa, Chicken, Healthy |
6 |
Servings |
INGREDIENTS
| 4 |
|
Chicken breast fillets (approximately 4 oz. each), skinned, all visible fat removed |
| 1 1/3 |
c |
Homemade Chicken Broth or commercial low-sodium variety |
| 3 |
tb |
Cornstarch |
| 3 |
tb |
Sherry |
| 2 |
tb |
Light soy sauce |
| 1 |
tb |
Rice vinegar |
| 1 |
tb |
Hot pepper oil |
| 1 |
tb |
Grated fresh ginger |
| 3 |
|
Cloves garlic, minced |
| 1 |
tb |
Sesame oil |
| 1 |
|
8-oz package fresh mushrooms, sliced |
| 1 |
c |
Diced red bell pepper |
| 3/4 |
c |
Sliced green onion |
| 1/3 |
c |
Unsalted dry-rosted pecan halves |
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
From: Lisa Date: 04-08-96 (19:19) The Polka Dot Cottage, a BBS with a taste
of home. 1-201-822-3627.
Posted to MC-Recipe Digest V1 #711 by Lisa Clarke <lisa@gaf.com> on Aug 1,
97
A Message from our Provider:
“Have you thanked God today?”