Shelly's Recipe

CHINESE CHICKEN

Category: Chicken

1/4 cup reduced-sodium soy sauce
3 tbsp sherry
2 tbsp cornstarch
2 tsp sugar
1 lbs chicken tenders (about 12), rinsed and patted dry
1 tbsp vegetable oil
4 scallions, both white and light green parts, sliced on the diagonal (for 1/2 cup)
2 tbsp chopped peeled fresh ginger
2 cloves garlic, sliced

Place the soy sauce, sherry, cornstarch, and sugar in a medium-size mixing bowl with 1/4 cup of water and whisk until the cornstarch is dissolved. Stir in the chicken tenders and set the bowl aside.

Pour the oil into a large skillet and heat over medium heat. Add the scallions, ginger, and garlic and cook, stirring, until softened, 2 minutes. Drain the marinade from the chicken; do not discard the marinade. Add the chicken to the skillet and cook for 1 minute on each side. Pour the marinade over the chicken, reduce the heat to medium-low, and stir until the chicken is cooked through, and the sauce has thickened, 6 to 7 minutes. Serve at once. Serves 4