INGREDIENTS:
- 1/4 cup brown sugar
- 1/3 cup soy sauce
- 1/4 cup dry sherry or dry white wine
- 2 tablespoons rice wine vinegar or white wine vinegar
- 2 tablespoons sesame oil
- 1 teaspoon fresh minced ginger
- 1 medium clove garlic, minced
- 1/4 teaspoon ground cayenne pepper
- 1/8 teaspoon ground black pepper
- 4 boneless chicken breast halves, without skin, sliced in narrow strips
- 2 teaspoons cornstarch
- 1 red bell pepper, cut into narrow strips
- 4 green onions, sliced
- 1/2 cup coarsely chopped pecans
- 1 tablespoon sesame seeds
PREPARATION:
Add sliced chicken and turn to coat well with marinade. Seal bag and refrigerate, taking care to keep sealed end up. Let chicken marinate in refrigerator for 30 to 45 minutes. Drain, reserving 1/4 cup of the marinade. Combine reserved marinade and the 2 teaspoons cornstarch, then toss with the chicken. Place in a microwave-safe dish and cover with plastic wrap. Pierce or fold back edge to vent. Microwave on HIGH for 5 minutes. Uncover and stir in the red pepper slices and green onions. Cover the chicken again and microwave on HIGH for 3 minutes, or until chicken is tender. Add pecans and sesame seeds. Cover and let stand for 1 minute. Serve with hot cooked rice, grits, or noodles.
Serves 4.
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Fried Chicken Breasts
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Sweet Onion Chicken Breast Casserole Recipe
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Crockpot Chicken Santa Fe
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Chicken Almondine
Chicken Breasts Hawaiian
Easy Chicken Parmesan
Chicken Breast Recipes Index
Chicken Recipe Index
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