1-1/2 pounds boneless skinless chicken breasts, cut into thin strips
1/4 cup sherry
1/4 cup hoisin sauce
3 tablespoons minced fresh cilantro
1 tablespoon sugar
1 teaspoon Mongolian Fire oil or sesame oil
2 tablespoons canola oil, divided
2 cups fresh pea pods, cut into thirds
3 plum tomatoes, seeded and cut into 1-inch pieces
1 garlic clove, minced
1 tablespoon minced fresh gingerroot
Hot cooked rice
In a shallow dish, combine the soy sauce, cornstarch and brown sugar. Add the chicken; turn to coat. Let stand at room temperature for 30 minutes.
Meanwhile, in a small bowl, combine the sherry, hoisin, cilantro, sugar and Mongolian Fire oil until smooth; set aside. Drain chicken and discard marinade.
In a large skillet or wok, stir-fry chicken in 1 tablespoon canola oil until no longer pink. Remove and keep warm. Stir-fry the pea pods, tomatoes, garlic and ginger in remaining oil until vegetables are crisp-tender, 2-4 minutes.
Add sherry mixture to the pan. Bring to a boil; cook and stir until slightly thickened, about 2 minutes. Add chicken; heat through. Serve with rice.