Mongolian Chicken

• 1/4 cup reduced-sodium soy sauce
• 2 tablespoons cornstarch
• 1 tablespoon brown sugar
• 1-1/2 pounds boneless skinless chicken breasts, cut into thin strips
• 1/4 cup sherry
• 1/4 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

1. 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.
2. Meanwhile, in a small bowl, combine the sherry, hoisin, cilantro, sugar and Mongolian Fire oil until smooth; set aside. Drain chicken and discard marinade.
3. 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 vegetables are crisp-tender, 2-4 minutes.
4. 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.

soy sauce, cornstarch, brown sugar, chicken breasts, sherry, hoisin sauce, fresh cilantro, sugar, oil, canola oil, fresh pea pods, tomatoes, garlic, fresh gingerroot, rice

Taken from www.tasteofhome.com/recipes/mongolian-chicken/ (may not work)