Serve this Asian-inspired chicken recipe with bagged salad greens and quick-cooking rice noodles for an easy meal.
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
How to Make It
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.
Everyone loved this recipe. If you're buying your chicken non-organic, anticipate a much longer cooking time. The amount of steroids in the chicken breasts makes them way too thick to cook in just 8 minutes. I recommend pounding them to a 3/4 inch thickness before cooking.
This recipe was SO easy to make and incredibly tasty. It was nice to have a flavorful recipe that was different from what I normally cook, but was SO delicious. I highly recommend. I made this with orzo instead of the noodles but would imagine the noodles would be just as yummy!
Wow - what a delicious dish! When I read the recipe I did not think much of it, but then I read the reviews and decided to give it a try. So glad I did! Wonderful flavor and sauce. My boyfriend LOVES sauce so I doubled that and also added corn starch to thicken it - was so good over brown rice. Yum!