| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Poultry | 2 | Servings | |
INGREDIENTS
| 1/4 | c | Soy sauce |
| 1/4 | c | Medium-dry sherry |
| 2 | tb | Firmly packed brown sugar |
| 2 | lg | Garlic cloves, minced |
| 1 | tb | Grated peeled fresh gingerroot |
| 1 | Whole boneless skinless chicken breast (about 3/4 pound), halved | |
| 1 | tb | Vegetable oil |
| Sesame vegetables |
INSTRUCTIONS
ACCOMPANIMENT IF DESIRED In a small bowl combine soy sauce, Sherry, brown sugar, garlic, gingerroot, and salt and pepper to taste and stir until sugar is dissolved. Gently pound chicken between 2 sheets of plastic wrap until about 1/4 inch thick. In a large sealable plastic bag marinate chicken in soy sauce mixture, turning occasionally, 25 minutes. In a heavy skillet heat oil over moderate heat until hot but not smoking. Remove chicken from marinade, letting excess drip off and reserving marinade, and cook until browned and cooked through, 3 to 4 minutes on each side. Transfer chicken to a plate and keep warm. Pour reserved marinade through a sieve into skillet and boil until reduced to about 2 tablespoons. Drizzle chicken with sauce and serve with sesame vegetables. Serves 2 Typed in MMFormat by cjhartlin@msn.com Source: The Best of Gourmet Posted to MM-Recipes Digest V4 #8 by "Cindy Hartlin" <cjhartlin@email.msn.com> on Feb 16, 1999
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