Chicken with Sherry-Soy Sauce

Randy Mayor
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)

Recipe from

Nutritional 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

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

Preparation

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.

Note:

December 2005