Sherry Braised Chicken

Name: Sherry Braised Chicken
Ingredients: 1 teaspoon vegetable oil; 6 ounces boneless skinless chicken breasts, cubed; 1 large onion, coarsely chopped; 2 garlic cloves, minced; 1 cup low sodium chicken broth; 1/4 cup dry sherry; 1/4 cup low sodium soy sauce; 1 1/2 tablespoons cornstarch; 1 (15 ounce) can straw mushrooms, drained; 6 ounces Chinese egg noodles or 6 ounces vermicelli, cooked and drained; 1/4 cup scallion, thinly sliced

11 ingredients

4 steps

Ingredients

1 teaspoon vegetable oil
6 ounces boneless skinless chicken breasts, cubed
1 large onion, coarsely chopped
2 garlic cloves, minced
1 cup low sodium chicken broth
1/4 cup dry sherry
1/4 cup low sodium soy sauce
1 1/2 tablespoons cornstarch
1 (15 ounce) can straw mushrooms, drained
6 ounces Chinese egg noodles or 6 ounces vermicelli, cooked and drained
1/4 cup scallion, thinly sliced

Directions

1

Heat oil in large nonstick skillet over medium heat. Add chicken; cook 5 minutes. Turn chicken; cook 5 minutes. Remove and reserve.
2

Pour off all but 1 Tbl 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.
3

Reduce heat to medium-low. Cover and simmer 20 minutes or until chicken is cooked through.
4

Serve chicken and sauce over noodles. Sprinkle with green onions. Garnish with pepper strips and green onions, if desired.