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STIR FRIED CHICKEN AND FIGS




Source of Recipe


Debby Naugans Nakos, SUBMITTED by Mark


List of Ingredients




6 Ounces skinned and boned chicken breast halves, cut into 1-inch strips
1 Tablespoon reduced-sodium tamari sauce or soy sauce
2 Tablespoons cream sherry
2 Tablespoons water
1 Tablespoon mirin or 1 teaspoon honey
1 teaspoon cornstarch
1/8 teaspoon Chinese five-spice powder, or to taste
2 teaspoons peanut oil
4 Fresh figs, stemmed and halved vertically
1 Cup hot, cooked Oriental noodles or rice

Garnish: diagonally-cut thin slices green onion, toasted sesame seeds.

Recipe



Toss chicken with soy sauce; let stand 15 minutes. Mix sherry, water, mirin, cornstarch and five-spice powder in a small bowl, stirring until cornstarch dissolves. Heat oil in a wok or small heavy skillet, over medium-high heat. Add chicken mixture and stir-fry until chicken is just cooked, about 3 minutes. Stir sherry mixture and add to wok; add figs and stir-fry until sauce is thick and figs are just tender, 1 to 1 1/2 minutes.

Spoon over cooked noodles or rice; sprinkle with sesame seeds and green onions, if desired.

Makes 2 servings.