Stir-Fried Chicken with Vegetables
Sherry (dry or sweet)
Low sodium soy sauce
Uncooked skinless boneless chicken thigh(s)
½ pound(s), trimmed and cut into 1/2-inch pieces
Reduced-sodium chicken broth
Garlic chili paste
3 medium clove(s), crushed with flat side of knife
Uncooked bell pepper(s)
1⅓ item(s), medium, large, yellow variety, thinly sliced
Fresh cherry tomato(es)
1 cup(s), halved
- Whisk together 2 teaspoons sherry, 2 teaspoons soy sauce, and cornstarch in medium bowl until smooth. Add chicken and stir to coat.
- Stir together chicken broth, hoisin sauce, chili-garlic sauce, remaining 1 tablespoon soy sauce, and remaining 1 tablespoon sherry in small bowl. Set aside.
- Heat wok or large skillet over high heat until drop of water sizzles in it. Add 1½ teaspoons oil and swirl to coat pan. Add garlic and stir-fry until fragrant, about 10 seconds. Push garlic to side of wok. Add chicken to wok and arrange in single layer. Cook without stirring 1 minute; then stir-fry until chicken is cooked through, about 1 minute longer.
- Add remaining 1½ teaspoons oil to wok. Add bell pepper, tomatoes, and salt and stir-fry 30 seconds. Add reserved chicken broth mixture to wok and stir-fry until bell pepper is crisp-tender, about 1 minute longer. Discard garlic.
- Serving size: 1½ cups