Teriyaki Chicken Scallops - Great Chicken Cookbook

Course : Chicken
Serves: 4
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2 medium boneless skinless chicken breasts -- halved
3 tablespoons dry sherry
3 tablespoons lite soy sauce
1 1/2 tablespoons honey
1 clove garlic -- crushed
1 tablespoon grated fresh ginger
1 tablespoon canola oil
1 tablespoon cornstarch

Preparation / Directions:

Place chicken between two sheets of wax paper and tap with mallet until chicken is 1/4-inch thick. Mix sherry, soy sauce, honey, garlic, and ginger, and marinate chicken 15 to 20 minutes. Drain chicken, reserving liquid. Heat oil in nonstick skillet or wok. Add chicken and saut‚‚ quickly on each side, about 6 minutes. Mix cornstarch with reserved liquid. Pour over chicken and cook until clear and thickened. Serve at once. 4 servings/Serving size: 1/4 recipe


Nutritional Information:

206 Calories (kcal); 5g Total Fat; (23% calories from fat); 27g Protein; 9g Carbohydrate; 68mg Cholesterol; 78mg Sodium

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