Sherry Braised Chicken
Browse the recipe Sherry Braised Chicken
Sherry Braised Chicken
YIELD Makes 4 servings
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Chicken is an excellent source of high-quality protein and B vitamins, yet is low in saturated fat.
INGREDIENTS
| 1 | teaspoon vegetable oil |
| 6 | ounces boneless skinless chicken breasts, cubed |
| 1 | large onion, coarsely chopped |
| 2 | cloves garlic, minced |
| 1 | cup fat-free reduced-sodium chicken broth |
| 1/4 | cup dry sherry |
| 1/4 | cup reduced-sodium soy sauce |
| 1‑1/2 | tablespoons cornstarch |
| 2 | jars (7 ounces each) or 1 can (15 ounces) straw mushrooms, drained |
| 6 | ounces uncooked Chinese egg noodles or vermicelli, cooked and drained |
| 1/4 | cup thinly sliced green onions |
PREPARATION:
- Heat oil in large nonstick skillet over medium heat. Add chicken; cook 5 minutes. Turn chicken; cook 5 minutes. Remove and reserve.
- Pour off all but 1 tablespoon drippings. Cook chopped onion and garlic in drippings 6 minutes or until browned and tender, stirring occasionally. Add broth and sherry; bring to a boil. Blend soy sauce into cornstarch in cup until smooth. Stir into broth mixture. Return chicken to skillet; add mushrooms.
- Reduce heat to medium-low. Cover and simmer 20 minutes or until chicken is cooked through.
- Serve chicken and sauce over noodles. Sprinkle with green onions. Garnish with pepper strips and green onions, if desired.
This recipe appears in:
Chinese
NUTRITIONAL INFORMATION:
| Fiber | 3 g |
| Carbohydrate | 27 g |
| Cholesterol | 17 mg |
| Saturated Fat | 1 g |
| Total Fat | 2 g |
| Calories from Fat | 11 % |
| Calories | 184 |
| Protein | 11 g |
| Sodium | 712 mg |
DIETARY EXCHANGE:
| Vegetable | 2 |
| Starch | 1 |
| Meat | 1 |