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Date product posted
Mon January 26, 2004
8 oz boneless skinless chicken breast
2 tbs. dry sherry (not cooking sherry)
4 cups canned reduced sodium chicken broth
4 oz mushrooms sliced
1 tsp minced fresh ginger (or 1/8 tsp. ground ginger)
1 tbs. light soy sauce
3 onions sliced diagonally 1/2 inch thick
1/4 lb. Chinese Cabbage sliced into threads 1/2 inch thick
1/2 c. canned whole water chestnuts, thinly sliced
How To Prepare:
1~Cut chicken crosswise into 1/4 inch thick slices. in a medium size bowl, combine the chicken and sherry; let it stand about 10 minutes to marinate.
2~Meanwhile in a large sauce pan, combine chicken broth, sliced mushrooms, minced ginger, and soy sauce; bring the mixture to a boil over high heat. 3~Add the chicken and cook for 1 minute. stir in onions, cabbage, and water chestnuts. Cook until the cabbage is just crisp-tender, about 5 minutes. Serve immediately. Recipe taken from~Readers Digest Qiuck and Delicious Cook Book.
Number of Servings:
Carbs per serving - include all nutritional information if known:
Prep18 minutes/cook time 13 minutes
Effort (Easy, Average, Difficult):
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