Chinese Chicken Stir-Fry

Name: Chinese Chicken Stir-Fry
Ingredients: 11/2 cups uncooked instant brown rice; 3 tablespoons cornstarch; 11/3 cups fat-free, low-sodium chicken broth; 3 tablespoons dry sherry or fresh orange juice; 2 tablespoons soy sauce (lowest sodium available); 1 tablespoon plain rice vinegar; 2 teaspoons chili oil; 1 tablespoon grated peeled gingerroot; 3 medium garlic cloves, minced; 1 pound boneless, skinless chicken breasts, all visible fat discarded, cut into 1-inch cubes; 2 teaspoons toasted sesame oil; 8 ounces mushrooms, sliced; 1 cup diced red bell pepper; 1 8-ounce can water chestnuts, drained; 3/4 cup sliced green onions; 1/2 cup pecan halves, dry-roasted; 1/4 teaspoon crushed red pepper flakes

Chinese Chicken Stir-Fry was pinched from <a href="http://www.tastebook.com/recipes/3966073-Chinese-Chicken-Stir-Fry" target="_blank">www.tastebook.com.</a>

"It takes just a few minutes to prepare your own delicious, healthful stir-fry. Our version combines juicy chicken with plenty of veggies...."

INGREDIENTS

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11/2 cups uncooked instant brown rice

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3 tablespoons cornstarch

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11/3 cups fat-free, low-sodium chicken broth

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3 tablespoons dry sherry or fresh orange juice

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2 tablespoons soy sauce (lowest sodium available)

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1 tablespoon plain rice vinegar

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2 teaspoons chili oil

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1 tablespoon grated peeled gingerroot

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3 medium garlic cloves, minced

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1 pound boneless, skinless chicken breasts, all visible fat discarded, cut into 1-inch cubes

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2 teaspoons toasted sesame oil

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8 ounces mushrooms, sliced

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1 cup diced red bell pepper

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1 8-ounce can water chestnuts, drained

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3/4 cup sliced green onions

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1/2 cup pecan halves, dry-roasted

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1/4 teaspoon crushed red pepper flakes

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