Ingredients
4
boneless skinless chicken breasts (about 1 1/4 lb)
1/4
cup reduced-sodium soy sauce
1/4
cup dry sherry or chicken broth (from 32-oz carton)
2
tablespoons packed brown sugar
1
tablespoon grated gingerroot
2
cloves garlic, finely chopped
1
bag (16 oz) frozen stir-fry vegetables
Hot cooked rice, if desired
Preparation
Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick. Place chicken in shallow glass or plastic dish.
In small bowl, mix soy sauce, sherry, brown sugar, gingerroot and garlic; pour over chicken. Cover; let stand 20 minutes to marinate.
Remove chicken from marinade. In 12-inch skillet, heat marinade over medium-high heat. Cook chicken in marinade 15 to 20 minutes, turning once, until no longer pink in center.
Stir in frozen vegetables. Cook 2 to 4 minutes, stirring frequently, until vegetables are tender. Serve chicken mixture over rice.
