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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Mongolian Chicken   
    Categories: Poultry, Herbs, Chilies, Vegetables, Rice   
         Yield: 4 servings   
       
       1/4 c  Soy sauce   
         2 tb Cornstarch   
         1 tb Brown sugar   
     1 1/2 lb Boned, skinned chicken; in   
              - thin strips   
       1/4 c  Sherry   
       1/4 c  Hoisin sauce   
         3 tb Minced fresh cilantro   
         1 tb Sugar   
         1 ts Mongolian Fire oil or sesame   
              - oil   
         2 tb Oil; divided   
         2 c  Fresh pea pods; cut in   
              - thirds   
         3    Plum tomatoes; seeded, in 1"   
              - pieces   
         1 cl Garlic; minced   
         1 tb Minced fresh gingerroot   
              Hot cooked rice   
       
     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.   
        
     Meanwhile, in a small bowl, combine the 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 oil until no longer pink. Remove and keep   
     warm. Stir-fry the pea pods, tomatoes, garlic and ginger   
     in remaining oil until vegetables are 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.   
        
     Mary Ann Lee, Clifton Park, New York   
        
     Makes: 4 servings   
        
     RECIPE FROM: https://www.tasteofhome.com   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
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