Mongolian Chicken

4 tbsp San-J reduced sodium soy sauce
2 tbsp Cornstarch (1 Tbsp is 8 grams)
3 tsp C & H Golden Brown Sugar
24 oz GV Frozen Boneless Skinless Chicken Breasts
4 tbsp Holland House Sherry
4 tbsp PremierJapan Gluten Free Hoisin Sauce
1.5 tbsp Cilantro, dried
3 tsp Granulated sugar
.33 tbsp Orchi Sesame oil
2 tbsp Olive oil
226 gram(s) Green Giant Sugar Snap Peas (fresh)85grams=1 1/3 cup
1.5 cup Red Pack Whole Peeled Plum Tomatoes
1 tsp Minced Garlic in water
3 tsp minced ginger (by KRHINKY)
2 cup Cooked Brown Rice

:)

:)1. In a large 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 sesame oil until smooth; set aside. Drain chicken and discard marinade.
3. In a large skillet , stirfry the chicken in 1 tablespoon 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.

Serving Size: 4

Number of Servings: 4

Recipe submitted by SparkPeople user ALICEEBROYLES.