This is a new one in our repertoire. I once again adapted a recipe to fit our family tastes. It is yummy!
3 T dry cooking sherry
2 T light soy sauce
1 T brown sugar (I use 1/2 T brown splenda as a substitute)
1 tsp powdered ginger
1 clove garlic
1/2 tsp Chinese five-spice powder
4 boneless , skinless chicken breasts
1 tsp cornstarch
1 T cold water
2 scallions, thinly sliced, for garnish
Combine sherry, soy sauce, sugar (or substitute), ginger, garlic and five-spice powder. Add chicken and turn to coat. Allow to marinate for a few hours. Place chicken and marinade in a skillet coated with non-stick spray. Cook until chicken is no longer pink in the center. Remove chicken from skillet. Dissolve cornstarch in water and stir into skillet. Thicken sauce and pour over chicken.
Serve with salad or stir-fried veggies. We doubled the chicken recipe and used the leftovers in stir-fry later in the week.
I imagine it can be cooked in the crock pot too.....
A side note - Five spice powder can be different. The one I used had cinnamon. Check out these sights for more info on five spice powder.
The Spice House
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