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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 4 |
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From Cooking Healthy which was one of those books that hook you in the checkout line at the grocery store. 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:
1. Heat oil in large nonstick skillet over medium heat. Add chicken; cook 5 minutes. Turn chicken; cook 5 minutes. Remove and reserve.
2. 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.
3. Reduce heat to medium-low. Cover and simmer 20 minutes or until chicken is cooked through.
4. Serve chicken and sauce over noodles. Sprinkle with green onions. Garnish with pepper strips and green onions, if desired.
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