Mongolian Chicken Stir-Fry

Ingredients

  • 1⁄4 cup reduced-sodium soy sauce
  • 2 Tbs cornstarch
  • 1 Tbs brown sugar
  • 1‌1⁄2 lb boneless skinless chicken breasts, cut into thin strips
  • 1⁄4 cup sherry (or apple cider vinegar)
  • 1⁄4 cup hoisin sauce
  • 3 Tbs minced fresh cilantro
  • 1 Tbs sugar
  • 1 tsp Mongolian Fire oil or sesame oil
  • 2 Tbs canola oil, divided
  • 2 cups scallions or pea pods, cut into thirds
  • 3 plum tomatoes, seeded and cut into 1" pieces
  • 1 garlic clove minced
  • 1 Tbs minced fresh gingerroot
  • Rice

Directions

  1. 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.
  2. Meanwhile, in a small bowl, combine the sherry, hoisin, cilantro, sugar and Mongolian Fire oil until smooth; set aside. Drain chicken and discard marinade.
  3. 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 scallions, tomatoes, garlic and ginger in remaining oil until vegetables are crisp-tender, 2-4 minutes.
  4. 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.