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.
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