Quick, easy and fuss-free. Made this dish for Sean’s lunch yesterday, and he absolutely enjoyed it. Followed the recipe, and used some mixed frozen stir-fry veggies we bought from Costco, it was a wonderful combination.
YIELD
4 servingsPREP
10 minCOOK
20 minREADY
30 minIngredients
Directions
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, 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.
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