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Chicken with Sherry-Soy Sauce

Chicken with Sherry-Soy Sauce

Randy Mayor

Yield

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

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

Ingredients

  • 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
  • 1 teaspoon sesame oil
  • 1/4 cup thinly sliced green onions

Nutrition Information

  • calories 230
  • caloriesfromfat 13 %
  • fat 3.3 g
  • satfat 0.7 g
  • monofat 1 g
  • polyfat 1 g
  • protein 39.9 g
  • carbohydrate 4.7 g
  • fiber 0.3 g
  • cholesterol 99 mg
  • iron 1.6 mg
  • sodium 528 mg
  • calcium 27 mg

How to Make It

  1. 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.

  2. 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.