Sherry Braised Chicken
- Ready In:
- 45mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 1 teaspoon vegetable oil
- 6 ounces boneless skinless chicken breasts, cubed
- 1 large onion, coarsely chopped
- 2 garlic cloves, minced
- 1 cup low sodium chicken broth
- 1⁄4 cup dry sherry
- 1⁄4 cup low sodium soy sauce
- 1 1⁄2 tablespoons cornstarch
- 1 (15 ounce) can straw mushrooms, drained
- 6 ounces Chinese egg noodles or 6 ounces vermicelli, cooked and drained
- 1⁄4 cup scallion, thinly sliced
directions
- Heat oil in large nonstick skillet over medium heat. Add chicken; cook 5 minutes. Turn chicken; cook 5 minutes. Remove and reserve.
- Pour off all but 1 Tbl drippings. Cook chopped onion and garlic in drippings 6 minutes or until browned and tender, stirring occasionally. Add broth and sherry; bring to a boil. Blend soy sauce into cornstarch in cup until smooth. Stir into broth mixture. Return chicken to skillet; add mushrooms.
- Reduce heat to medium-low. Cover and simmer 20 minutes or until chicken is cooked through.
- Serve chicken and sauce over noodles. Sprinkle with green onions. Garnish with pepper strips and green onions, if desired.
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RECIPE SUBMITTED BY
kymgerberich
Sarasota, Florida
I love cats and other animals, cooking, crocheting, and glass painting.