Project Description

Recipe Ingredients:

  • 2 boneless, skinless, chicken breast halves, thinly sliced

  • 2 tablespoons reduced sodium soy sauce

  • 1 teaspoon dry sherry

  • 1/2 cup reduced sodium chicken broth

  • 2 tablespoons hoisin sauce

  • 1 1/2 teaspoons sugar

  • 1 teaspoon cornstarch

  • 2 tablespoons vegetable oil

  • 2 cloves garlic, minced

  • 1 fresh jalapeno chile, seeded and finely chopped

  • 1 small red bell pepper, cut into 1-inch squares

  • 1 stalk celery, diagonally sliced

  • 1 can (15 oz.) blackeyes, drained and rinsed

  • 3 cups hot cooked rice

Instructions

In a medium bowl, combine chicken, 1 tablespoon soy sauce and sherry. In a small bowl, combine remaining soy sauce, chicken broth and next 4 ingredients. Set aside.

In a wok or large skillet heat 1 tablespoon oil over medium-high heat. Add chicken; stir-fry until chicken is cooked, about 2 minutes. Remove chicken and set aside; add remaining oil, garlic, chile, bell pepper and celery; stir-fry 1 minute. Add the sauce, chicken and blackeyes; stir gently and cook until heated through and sauce is thickened. Serve over rice. Makes 4 cups. Serves 4.