• 2 Tablespoons dry sherry
  • 2 Tablespoons soy sauce
  • 1 Tablespoon cider vinegar
  • 1/2 teaspoon ground ginger
  • 1 teaspoon cornstarch
  • 2 Tablespoons vegetable oil
  • 1 pound skinless, boneless chicken breasts, cut into 1 inch pieces
  • 1 bell pepper, cut into 1 inch strips
  • 3 scallions, cut into 1 inch lengths
  • 1 can sliced mushrooms
  • ½ cup chopped pecans

Cooking directions:

In a small bowl combine sherry, soy sauce, vinegar, ginger and cornstarch. Stir to blend well. In a wok or large frying pan, heat oil over medium heat. Add chicken and stir fry until white. Add pepper, scallions, mushrooms and pecans. Stir fry 2 minutes. Stir sauce and add to wok. Stir over heat until sauce thickens.

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