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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Mongolian Chicken
 Categories: Poultry, Herbs, Chilies, Vegetables, Rice
      Yield: 4 servings
 
    1/4 c  Soy sauce
      2 tb Cornstarch
      1 tb Brown sugar
  1 1/2 lb Boned, skinned chicken; in
           - thin strips
    1/4 c  Sherry
    1/4 c  Hoisin sauce
      3 tb Minced fresh cilantro
      1 tb Sugar
      1 ts Mongolian Fire oil or sesame
           - oil
      2 tb Oil; divided
      2 c  Fresh pea pods; cut in
           - thirds
      3    Plum tomatoes; seeded, in 1"
           - pieces
      1 cl Garlic; minced
      1 tb Minced fresh gingerroot
           Hot cooked rice
 
  In a shallow dish, combine the soy sauce, cornstarch and
  brown sugar. Add the chicken; turn to coat. Let stand at
  room temperature for 30 minutes.
  
  Meanwhile, in a small bowl, combine the sherry, hoisin,
  cilantro, sugar and Mongolian Fire oil until smooth; set
  aside. Drain chicken and discard marinade.
  
  In a large skillet or wok, stir-fry 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.
  
  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.
  
  Mary Ann Lee, Clifton Park, New York
  
  Makes: 4 servings
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... URA Redneck if your pocket knife's been referred to as "Exhibit A".
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