Chicken with Sherry-Soy Sauce

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 230
  • Calories from fat: 13%
  • Fat: 3.3g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 1g
  • Polyunsaturated fat: 1g
  • Protein: 39.9g
  • Carbohydrate: 4.7g
  • Fiber: 0.3g
  • Cholesterol: 99mg
  • Iron: 1.6mg
  • Sodium: 528mg
  • Calcium: 27mg

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

  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.
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