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

Recipe by Cooking Light December 2005

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Read the full recipe after the video.

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

230 calories; calories from fat 13%; fat 3.3g; saturated fat 0.7g; mono fat 1g; poly fat 1g; protein 39.9g; carbohydrates 4.7g; fiber 0.3g; cholesterol 99mg; iron 1.6mg; sodium 528mg; calcium 27mg.