CHICKEN WITH PEPPERS AND PECANS
Serves 4
(double or triple the recipe, according to number of guests)

2 tsp cornstarch
3 tb soy sauce
3 tb sherry
1 tsp grated fresh ginger
1 tsp sugar
1/2 tsp salt
2 tb vegetable oil
2 medium red peppers, cut into strips
4 green onions, sliced
1 cup pecan halves
1 1/2 lbs chicken breasts, skinned, boned and cubed

In bowl, dissolve cornstarch in soy sauce. Add sherry, ginger, sugar and salt. Heat oil in wok and stir fry the peppers and onion for 2 minutes. Remove from wok. Stir fry pecans for 1 to 2 minutes. Remove. Add more oil if necessary. Stir fry half the chicken until done and remove. Repeat with remaining chicken. Return all chicken to wok. Add soy sauce mixture and stir until thickened. Add vegetables and nuts. Cover wok and cook for 1 minute. Serve.

ONO RICE
Serves 4

2 1/2 tb butter
1 1/2 tb finely chopped onion
1 cup uncooked long grain rice
1/8 tsp Tabasco
1 1/2 cups chicken broth
1/2 bay leaf
chopped cilantrillo to taste

Preheat oven to 425 F. Melt butter in oven proof casserole. Add onion and sauté until clear. Add rice and cook for 30 seconds. Add remaining ingredients and bring to a boil. Cover the casserole, place in the oven and cook for 30 minutes. Serve with the chicken.