Chinese Chicken Stir Fry

Ingredients

4 chicken breast fillets
325 ml homemade chicken broth
24 gr cornstarch
45 ml sherry
30 ml soy sauce
16 ml rice vinegar
16 ml pepper oil
16 gr ginger
3 garlic
16 ml sesame oil
80 gr mushrooms
140 gr bell pepper
90 gr green onion
45 gr dry rosted pecan

Instructions

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