4 Servings
16 ounces boneless chicken breasts, skinned
1 1/3 cups chicken broth
3
tablespoons cornstarch
3 tablespoons sherry
2 tablespoons light soy sauce
1
tablespoon rice vinegar
1 tablespoon hot pepper oil
1 tablespoon grated ginger
3
cloves garlic, minced
1 tablespoon sesame oil
8 ounces sliced mushrooms
1
cup diced red bell peppers
3/4 cup sliced green onions
1/3 cup unsalted dry-roasted
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 sauté 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. Serve over rice if desired.
Amount Per Serving
Calories 388 Calories from Fat 187
Percent Total Calories
From:
Fat 48% Protein 32% Carb. 17%
Nutrient Amount per Serving Value
Total Fat 21 g 32%
Saturated Fat 4 g 18%
Cholesterol 76 mg 25%
Sodium 978 mg 41%
Total Carbohydrate 16 g 5%
Dietary Fiber 2 g 6%
Sugars 0 g
Protein 31 g
Vitamin A 32% Vitamin C 90% Calcium 0% Iron 15%
