Chinese Chicken Stir Fry

• 4 each chicken breast halves, boneless, skinless
• 113 cups chicken broth
• 3 tablespoons cornstarch
• 3 tablespoons sherry
• 2 tablespoons soy sauce, light
• 1 tablespoon rice vinegar
• 1 tablespoon hot chili pepper oil
• 1 tablespoon ginger grated
• 3 cloves garlic minced
• 1 tablespoon sesame oil
• 8 ounces mushrooms sliced
• 1 cup sweet red bell peppers diced
• 3/4 cup scallions, spring or green onions sliced
• 13 cup pecan halves dry-roasted

1. Rinse chicken and pat dry.
2. Cut into 1-inch cubes.
3. Set aside.
4. In a small bowl, combine broth, cornstarch, sherry, soy sauce, and vinegar.
5. Set aside.
6. Heat hot pepper oil in a nonstick skillet or wok over high heat.
7. Add ginger and garlic and saute 1 minute.
8. Add chicken and stir-fry until lightly browned.
9. Transfer chicken to plate and set-aside.
10. Add sesame oil to skillet.
11. Stir in mushrooms and pepper.
12. Cover pan, reduce heat, and steam 5 to 7 minutes.
13. Add chicken broth mixture.
14. Return chicken to pan and cook until sauce is thickened.
15. Add onions and pecans and cook 2 minutes more.
16. Serve over rice if desired.

chicken breast halves, chicken broth, cornstarch, sherry, soy sauce, rice vinegar, hot chili pepper oil, ginger grated, garlic, sesame oil, mushrooms, sweet red bell peppers, scallions, pecan

Taken from recipeland.com/recipe/v/chinese-chicken-stir-fry-42140 (may not work)