Mongolian Chicken

Ingredients

• ¼ cup reduced-sodium soy sauce
• 2 tablespoons cornstarch
• 1 tablespoon brown sugar
• 1½ pounds boneless skinless chicken breasts, cut into thin strips
• ¼ cup sherry
• ¼ cup hoisin sauce
• 3 tablespoons minced fresh cilantro
• 1 tablespoon sugar
• 1 teaspoon Mongolian fire oil or sesame oil
• 2 tablespoons canola oil, divided
• 2 cups fresh pea pods, cut into thirds
• 3 plum tomatoes, seeded and cut into 1-inch pieces
• 1 garlic clove, minced
• 1 tablespoon minced fresh gingerroot
• Hot cooked rice

To Make Mongolian Chicken

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