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 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.