Ingredients
1/4 cup reduced-sodium soy sauce2 tablespoons cornstarch1 tablespoon brown sugar1-1/2 pounds boneless skinless chicken breasts, cut into thin strips1/4 cup sherry1/4 cup hoisin sauce3 tablespoons minced fresh cilantro1 tablespoon sugar1 teaspoon Mongolian Fire oil or sesame oil2 tablespoons canola oil, divided2 cups fresh pea pods, cut into thirds3 plum tomatoes, seeded and cut into 1-inch pieces1 garlic clove, minced1 tablespoon minced fresh gingerrootHot cooked rice
Preparation
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 canola 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.
