Emerald Chicken With Grapes And Kiwi

Recipe Ingredients

2 teaspoons	10ml	Soy sauce
		= (or light soy sauce)
2 teaspoons	10ml	Minced ginger
1 teaspoon	5ml	Chinese rice wine
		= (or dry sherry)
1 teaspoon	5ml	Cornstarch
1/4 teaspoon	1.3ml	Salt
1/8 teaspoon	0.6ml	Freshly-ground white pepper
		For The Sauce
2 tablespoons	30ml	Honey
1 tablespoon	15ml	Lemon juice
1 tablespoon	15ml	Soy sauce
2 teaspoons	10ml	Cornstarch
1 teaspoon	5ml	Hoisin sauce
1/4 teaspoon	1.3ml	Salt
		For The Dish
3/4 lb	340g / 11oz	Boneless skinless chicken - cut 3/4" cubes
		= (breast or thighs)
1 tablespoon	15ml	Vegetable oil
1/2		Red bell pepper - cut 1" diamonds
3		Green onions - trimmed, and
		Cut into 2" lengths
1/2 cup	118ml	Green and red seedless grapes - cut in half
1		Kiwi fruit - peeled, and
		Cut into 1/2" cubes

Recipe Instructions

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.

Source:
MARTIN YAN'S CHINATOWNS with Martin Yan - (Episode: 21st Century - Chinatown) - from the TV FOOD NETWORK CANADA

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