Ingredients
- 1 tbsp olive oil
- 1 tbsp sesame oil
- 2 1/2 cups boneless skinless chicken breast (approx 1.75 pounds), cut into 1-inch cubes
- 3/4 cup sherry
- 11 ounces low salt (or salt free) chicken broth
- 1/2 cup soy sauce
- 3 tbsp corn starch
- 2 tbsp fresh ginger, peeled and grated
- 1tbsp brown sugar
- 2 tsp red pepper flakes
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 8 oz white mushrooms, quartered
- 6 scallions, finely chopped
- 5 oz sliced water chestnuts
- 6 oz snowpeas
- 1/2 cup slivered almonds, toasted
Directions
-
Preheat oven to 325°. Saute the chicken breast cubes in the oils until browned. Remove to an oven proof casserole. Combine the sherry, chicken broth, soy sauce and corn starch in the saute pan. Cook over high heat, stirring, until thickened. Add the ginger, brown sugar and red pepper flakes. Pour over the chicken and bake for 35 minutes. Add the bell peppers, mushrooms, scallions and water chestnuts and cook for 15 minutes or until chicken is completely cooked. Remove from oven, stir in the snowpeas, sprinkle the almonds on top and serve immediately with rice.