This is a fun way to make chicken. Mongolian chicken has a lot of flavor and a bit of heat for good measure.

Ingredients

• 1/4 cup reduced-sodium soy sauce
• 2 tablespoons cornstarch
• 1 tablespoon brown sugar
• 1-1/2 pounds boneless skinless chicken breasts, cut into thin strips
• 1/4 cup sherry
• 1/4 cup hoisin sauce
• 3 tablespoons minced fresh cilantro
• 1 tablespoon sugar
• 1 teaspoon mongolian fire oil or sesame oil
• 2 tablespoons canola oil, divided
• 2 cups fresh pea pods, cut into thirds
• 3 plum tomatoes, seeded and cut into 1-inch pieces
• 1 garlic clove, minced
• 1 tablespoon minced fresh gingerroot
• hot cooked rice

Directions

1. 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.
2. Meanwhile, in a small bowl, combine the sherry, hoisin, cilantro, sugar and Mongolian Fire oil until smooth; set aside. Drain chicken and discard marinade.
3. In a large skillet or wok, stir-fry chicken in 1 tablespoon canola 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.