INGREDIENTS
1
teaspoon vegetable oil
6
ounces boneless skinless chicken breasts, cubed
1
large onion, coarsely chopped
2
cloves garlic, minced
1
cup fat-free reduced-sodium chicken broth
1/4
cup dry sherry
1/4
cup reduced-sodium soy sauce
1‑1/2
tablespoons cornstarch
2
jars (7 ounces each)
or 1 can (15 ounces) straw mushrooms, drained
6
ounces uncooked Chinese egg noodles or vermicelli, cooked and drained
1/4
cup thinly sliced green onions
PREPARATION:
- 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 tablespoon 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.
This recipe appears in:
Chinese
NUTRITIONAL INFORMATION:
Fiber
3 g
Carbohydrate
27 g
Cholesterol
17 mg
Saturated Fat
1 g
Total Fat
2 g
Calories from Fat
11 %
Calories
184
Protein
11 g
Sodium
712 mg
DIETARY EXCHANGE:
Vegetable
2
Starch
1
Meat
1
