MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Mongolian Chicken
Categories: Poultry, Herbs, Chilies, Vegetables, Rice
Yield: 4 servings

1/4 c Soy sauce
2 tb Cornstarch
1 tb Brown sugar
1 1/2 lb Boned, skinned chicken; in
- thin strips
1/4 c Sherry
1/4 c Hoisin sauce
3 tb Minced fresh cilantro
1 tb Sugar
1 ts Mongolian Fire oil or sesame
- oil
2 tb Oil; divided
2 c Fresh pea pods; cut in
- thirds
3 Plum tomatoes; seeded, in 1"
- pieces
1 cl Garlic; minced
1 tb Minced fresh gingerroot
Hot cooked rice

In a shallow dish, combine the soy sauce, cornstarch and
brown sugar. Add the chicken; turn to coat. Let stand at
room temperature for 30 minutes.

Meanwhile, in a small bowl, combine the sherry, hoisin,
cilantro, sugar and Mongolian Fire oil until smooth; set
aside. Drain chicken and discard marinade.

In a large skillet or wok, stir-fry chicken in 1
tablespoon oil until no longer pink. Remove and keep
warm. Stir-fry the pea pods, tomatoes, garlic and ginger
in remaining oil until vegetables are crisp-tender, 2-4
minutes.

Add sherry mixture to the pan. Bring to a boil; cook and
stir until slightly thickened, about 2 minutes. Add
chicken; heat through. Serve with rice.

Mary Ann Lee, Clifton Park, New York

Makes: 4 servings

RECIPE FROM: https://www.tasteofhome.com

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