STIR-FRIED CHICKEN AND VEGETABLES

SERVES 4

This is so good. Don't let the number of ingredients scare you. Like many stir-fries, it is so easy to make. Prep time takes the longest but is still minimal. Cooking time is super quick. This calls for chicken tenders, which I cut from the larger boneless, skinless chicken breasts before I use them. I freeze the tenders until I have enough for a recipe. If preferred, you may use the breasts instead.

INGREDIENTS

1 pound chicken tenders or boneless, skinless breast, cut into 1/4-inch thick slices

2 teaspoons cornstarch

2 teaspoons plus 2 tablespoons dry sherry, divided

2 teaspoons soy sauce

2 teaspoons plus 2 tablespoons canola, peanut or other vegetable oil, divided

1/4 large green pepper, thinly sliced

1 large carrot, peeled and thinly sliced on the diagonal

1 small celery stalk, thinly sliced on the diagonal

1 small onion, cut into wedges and sliced

2 medium cloves garlic, chopped

4 ounces white or cremini mushrooms, sliced

1 can (8 ounces) water chestnuts, sliced and then julienned

2 tablespoons hoisin sauce

1 tablespoon sesame oil

Place the chicken in a medium bowl. Add the cornstarch, 2 teaspoons of sherry and the soy sauce. Stir well to combine. Heat a medium skillet or wok over high heat. Add the 2 teaspoons of oil and swirl to coat bottom of pa. Add the green pepper, carrot, celery and onion. Sauté until lightly browned, about 2 minutes. Add the garlic, mushrooms and water chestnuts, sauté another 2 minutes. Remove vegetables from pan and place in small bowl.

Return pan to medium-high heat and add the remaining 2 tablespoons of oil. Add the chicken and sauté until brown on both sides. Add the remaining 2 tablespoons of sherry and the vegetables. Stir well to get up any browned bits from the bottom of the pan. Add the hoisin sauce and sesame oil. Reduce heat to medium-low and cook about 2 more minutes, stirring well to combine. Serve immediately.

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