4 Chicken breast fillets

(approximately 4 oz. each), skinned, all visible fat removed 1 1/3 c Homemade Chicken Broth or

commercial low sodium variety 3 tb Cornstarch

3 tb Sherry

2 tb Light soy sauce

1 tb Rice vinegar

1 tb Hot pepper oil

1 tb Grated fresh ginger

3 Cloves garlic, minced

1 tb Sesame oil

1 8 oz package fresh

mushrooms, sliced 1 c Diced red bell pepper

3/4 c Sliced green onion

1/3 c Unsalted dry rosted pecan

halves Rinse chicken and pat dry. Cut into 1 inch cubes. Set aside. In a small bowl, combine broth, cornstarch, sherry, soy sauce, and vinegar. Set aside. Heat hot pepper oil in a nonstick skillet or wok over high heat. Add ginger and garlic and saute 1 minute. Add chicken and stir fry until lightly browned. Transfer chicken to plate and set aside. Add sesame oil to skillet. Stir in mushrooms and pepper. Cover pan, reduce heat, and steam 5 7 minutes. Add chicken broth mixture. Return chicken to pan and cook until sauce is thickened. Add onions and pecans and cook 2 minutes more. Serve over rice if desired. Source: American Heart Association Cookbook From: Lisa Date: 04 08 96 (19:19) The Polka Dot Cottage, a BBS with a taste of home. 1 201 822 3627.