Emerald Chicken With Grapes And Kiwi

By á-170456

Ingredients

• FOR THE SAUCE:
• 2 teaspoons soy sauce (or light soy sauce)
• 2 teaspoons minced ginger
• 1 teaspoon Chinese rice wine (or dry sherry)
• 1 teaspoon cornstarch
• 1/4 teaspoon salt
• 1/8 teaspoon freshly-ground white pepper
• 2 tablespoons honey
• 1 tablespoon lemon juice
• 1 tablespoon soy sauce
• 2 teaspoons cornstarch
• 1 teaspoon Hoisin sauce
• 1/4 teaspoon salt
• FOR THE DISH:
• 3/4 pound boneless skinless chicken cut 3/4" cubes (breast or thighs)
• 1 tablespoon vegetable oil
• 1/2 red bell pepper cut 1" diamonds
• 3 green onions trimmed, and cut into 2" lengths
• 1/2 cup green and red seedless grapes cut in half
• 1 kiwi fruit peeled, and cut into 1/2" cubes

Details

Servings 4

Preparation

Step 1

Stir the soy sauce, ginger, wine, cornstarch, salt and pepper together in a bowl until combined. Add the chicken and stir to coat. Let stand for 10 minutes.

For the Sauce: Stir the honey, lemon juice, soy sauce, cornstarch, hoisin sauce and salt together in a separate bowl until the cornstarch is dissolved.

For the Dish: Heat a wok over high heat until hot. Pour in the oil and swirl to coat the sides. Add the chicken and stir-fry until no longer pink, 2 1/2 to 3 minutes. Add the bell pepper and green onions; stir-fry until onion are tender, about 1 1/2 minutes.

Pour the sauce into the wok and cook, stirring, until the sauce boils and thickens. Add the grapes, and kiwi fruit. Cook for 30 seconds to heat through, then scoop the contents of the wok onto a serving platter. Serve immediately.

This recipe yields 4 servings.