Hoisin Blackeyes and Chicken Stir-fry

2          boneless, skinless, chicken breast halves, thinly sliced
2          tablespoons reduced sodium soy sauce
1          teaspoon dry sherry
1/2       cup reduced sodium chicken broth
2          tablespoons hoisin sauce
1 1/2    teaspoons sugar
1          teaspoon cornstarch
2          tablespoons vegetable oil
2          cloves garlic, minced
1          fresh jalapeno chile, seeded and finely chopped
1          small red bell pepper, cut into 1-inch squares
1          stalk celery, diagonally sliced
1          can (15 oz.) blackeyes, drained and rinsed
3          cups hot cooked rice

In a medium bowl, combine chicken, 1 tablespoon soy sauce and sherry. In a small bowl, combine remaining soy sauce, chicken broth and next 4 ingredients. Set aside.

In a wok or large skillet heat 1 tablespoon oil over medium-high heat. Add chicken; stir-fry until chicken is cooked, about 2 minutes. Remove chicken and set aside; add remaining oil, garlic, chile, bell pepper and celery; stir-fry 1 minute. Add the sauce, chicken and blackeyes; stir gently and cook until heated through and sauce is thickened. Serve over rice. Makes 4 cups. Serves 4.

Nutritional Information per Serving:

Calories 432, Protein 22 g, Carbohydrates 63 g, Fat 10 g, Cal from fat 20%, Cholesterol 33 g, Fiber 7 g, Folate 152 mcg, Sodium 400 mg