EMERALD CHICKEN WITH GRAPES

Makes: 4 servings as part of a multi-coarse meal

Ingredients:

Marinade
1 tablespoon minced ginger
2 teaspoons soy sauce
2 teaspoon Chinese rice wine or dry sherry
1 teaspoon cornstarch
1/4 teaspoon salt
1/8 teaspoon ground white pepper

1 pound boneless, skinless chicken breast or thighs, cut into 3/4- inch cubes

Sauce
2 tablespoons honey
1 tablespoon soy sauce
2 teaspoons lemon juice
1 teaspoon lime juice
2 teaspoons cornstarch
1 1/2 teaspoons hoisin sauce
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/8 teaspoon sesame oil

2 tablespoons vegetable oil

1/2 green bell pepper, cut into 1-inch diamonds
1/2 cup green and red seedless grapes, cut in half
1 kiwi fruit, peeled and cut into 1/2-inch cubes
3 green onions, trimmed and cut into 2-inch lengths

Cooking:

1. Marinate the chicken: Stir the ginger, soy sauce, wine, cornstarch, salt and pepper together in a bowl until the cornstarch is dissolved. Add the chicken and stir to coat. Let stand for 10 minutes.
2. Prepare the sauce: Whisk the honey, soy sauce, lemon and lime juice, cornstarch, hoisin sauce, salt, pepper and sesame oil together in a separate bowl until the cornstarch is dissolved.
3. 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 to 3 minutes. Add the bell pepper and stir-fry for 1 minute.
4. Pour the sauce into the wok and cook, stirring, until the sauce boils and thickens. Add the grapes, kiwi fruit and green onions. Cook for 1 minute to heat through, then scoop the contents of the wok onto a serving platter. Serve immediately.

Adapted from Chinatown Cooking by Martin Yan (William Morrow/HarperCollins). Copyright © Yan Can Cook Group, 2005