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Cook'n with Betty Crocker 
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Garlic-Soy Chicken |
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Serves: 4 Print this RecipePREP: 6 MIN * MARINATE: 20 MIN * COOK: 24 MIN * 4 SERVINGS 4 boneless skinless chicken breast halves (about 1 1/4 pounds) 1/4 cup soy sauce 1/4 cup dry sherry or chicken broth 2 tablespoons grated ginger root 2 cloves garlic, finely chopped 1 (16-ounce) bag frozen mixed vegetables for stir fry Hot cooked rice, if desired Flatten each chicken breast half to 1/4-inch thickness between sheets of plastic wrap or waxed paper. Place chicken in shallow glass or plastic dish. Mix soy sauce, sherry, brown sugar, gingerroot and garlic; pour over chicken. Cover and let stand 20 minutes. Remove chicken from marinade. Heat marinade in 12-inch skillet over medium-high heat until hot. Cook chicken in marinade 15 to 20 minutes, turning once, until no longer pink in center. Stir in vegetables. Cook 2 to 4 minutes, stirring frequently, until vegetables are tender. Serve chicken mixture over rice. 1 SERVING: Calories 210 (Calories from Fat 35); Fat 4g (Saturated 1g); Cholesterol 75mg; Sodium 1010mg; Carbohydrate 16g (Dietary Fiber 3g); Protein 30g % DAILY VALUE: Vitamin A 36%; Vitamin C 30%; Calcium 6%; Iron 12% DIET EXCHANGES: 4 Very Lean Meat, 3 Vegetable Betty's Tip When buying garlic, look for firm, fresh-looking bulbs with papery, white husks. Avoid any soft garlic, or garlic that has sprouted. Store garlic in a cool, dry place with good ventilation. From "Betty Crocker Best Chicken Cookbook." Text Copyright 1999 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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