> > >> <http://chinesefood.about.com/od/chickenrecipes/r/strawberry.htm?nl=1>

Did this for dinner today. Didn't realize strawberries were already
here.

I expected something overly sweet, a novelty dish. And the rx was
simpler than my usual stir fry. I refrained from messing with it and
was pleasantly surprised. Maybe because I used supermarket s'berries,
bred for size and color and shipping rather than juice and sweetness,
they were a little tart, soft on the edges with a slight tooth at the
core. A nice contrast to the bland breast meat (though the marinade
helped). More subtle than the spicy stuff I tend to.

I may have used too many berries. The first couple of bites - "Oh,
what was that?", then by the end of the meal it is just another one of
those. May be more effective as an accent, though a lot was good.

I was afraid my 91yo dad would find it too weird, but he liked it.
The sister wanted an additional color.

I'll do it again. Better, local berries will make a difference in
some direction.

Bulka