Chinese Chicken Stir-Fry – Delicious Decisions

Ingredients

• 1 1/2 cups uncooked instant brown rice
• 3 tablespoons cornstarch
• 1 1/3 cups fat-free, low-sodium chicken broth
• 3 tablespoons dry sherryOR
• 3 tablespoons fresh orange juice
• 2 tablespoons soy sauce (lowest sodium available)
• 1 tablespoon plain rice vinegar
• 2 teaspoons chili oil
• 1 tablespoon grated peeled gingerroot
• 3 medium garlic cloves, minced
• 1 pound boneless, skinless chicken breasts, all visible fat discarded, cut into 1-inch cubes
• 2 teaspoons toasted sesame oil
• 8 ounces sliced mushrooms
• 1 cup diced red bell pepper
• 1 8-ounce can sliced water chestnuts, drained
• 3/4 cup sliced green onions
• 1/2 cup pecan halves, dry-roasted
• 1/4 teaspoon crushed red pepper flakes

Directions

1. Prepare the rice using the package directions, omitting the salt and margarine. Cover to keep warm. Set aside. 
2. Put the cornstarch in a medium bowl. Add the broth, sherry, soy sauce, and vinegar, whisking to dissolve. Set aside.
3. In a large skillet or wok, heat the chili oil over high heat, swirling to coat the bottom. Cook the gingerroot and garlic for 1 minute, stirring constantly. Reduce the heat to medium high. Stir in the chicken. Cook for 4 minutes, or until the chicken is lightly browned, stirring constantly. (The chicken won’t be done at this point.) Transfer to a plate. Wipe the skillet with paper towels.
4. In the same skillet, still over medium-high heat, heat the sesame oil, swirling to coat the bottom. Cook the mushrooms, bell pepper, and water chestnuts for 5 to 7 minutes, stirring frequently.
5. Whisk the broth mixture. Stir it into the mushroom mixture. Stir in the chicken. Cook for 3 to 4 minutes, or until the chicken is no longer pink in the center.
6. Stir the green onions, pecans, and red pepper flakes into the chicken mixture. Cook for 2 minutes, stirring frequently. Serve over the rice.