Wednesday, May 25, 2011

Chicken with Sherry-Soy Sauce

So D said this was veryy easy to make.  It was really good. But we thought the sauce needed to be thicker or the chicken marinated, or the chicken made in pieces, so that the sauce was more on the chicken  (all are viable options in the future).  Overall would have again.  We had with spaghetti noodles.

Chicken with Sherry-Soy Sauce

Serve this Asian-inspired chicken recipe with bagged salad greens and quick-cooking rice noodles for an easy meal.

Yield: 4 servings (serving size: 1 chicken breast half, 1 tablespoon sauce, and 1 tablespoon onions)

Cooking spray
4 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/3 cup dry sherry
1 tablespoon sugar
2 tablespoons low-sodium soy sauce
2 tablespoons red wine vinegar
1/8 teaspoon crushed red pepper (used Sambal Oleek)
1 teaspoon sesame oil
1/4 cup thinly sliced green onions

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle chicken with salt and black pepper. Add chicken to pan; cook 4 minutes on each side or until lightly browned. Remove from pan; keep warm.
Add sherry, sugar, soy sauce, vinegar, and red pepper to pan; scrape pan to loosen browned bits. Bring to a boil; cook 1 minute. Stir in oil.

CALORIES 230 (13% from fat); FAT 3.3g (sat 0.7g,mono 1g,poly 1g); IRON 1.6mg; CHOLESTEROL 99mg; CALCIUM 27mg; CARBOHYDRATE 4.7g; SODIUM 528mg; PROTEIN 39.9g; FIBER 0.3g

Cooking Light, DECEMBER 2005

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