3/4 pound Boneless, skinless chicken breasts
2 tablespoons Vegetable oil
1 large Red onion, cut into strips
1 pound Red bell peppers, cut into strips
1 1/2 cups Shredded red cabbage
1/3 cup Shelled natural American pistachios Snipped fresh chives
Sauce (recipe follows)
2 cups Hot cooked rice
Cut chicken into narrow strips. Stir-fry over high heat in 2 tablespoons oil in large skillet or wok about 3 minutes until tender but not dry; remove from pan. Return pan to heat. When hot, add onion and stir-fry until tender, about 3 minutes. Add bell peppers, cabbage and pistachios. Stir-fry 2 minutes longer until tender-crisp. Return chicken to pan; stir up the sauce mixture and add. Cook; stirring until hot and sauce is glossy. Sprinkle chives on top and serve with rice.
Sauce Recipe: Mix 1/2 cup dry sherry, 2 tablespoons soy sauce (use reduced sodium soy sauce if available) and 1 tablespoon each cornstarch, brown sugar, minced fresh garlic and minced pared fresh ginger root.