Ingredients:
1/4 cup low sodium soy sauce
3 tablespoons sherry wine
2 tablespoons cornstarch
2 teaspoons sugar
1 lb chicken tenders, rinsed and patted dry
1 tablespoon vegetable oil
1/2 cup chopped green onions
2 tablespoons chopped peeled fresh ginger
2 cloves garlic, sliced
Directions:
Add the soy sauce, sherry, cornstarch, and sugar in a mixing bowl; add in 1/4 cup water and whisk until the cornstarch is dissolved.
Add in chicken tenders; toss to coat and set bowl aside.
Add oil to a skillet and let heat over medium heat.
Add in green onion, ginger, and garlic; stir/saute for 2 minutes or until vegetables are soft.
Drain the marinade from chicken; reserve marinade.
Add chicken to the skillet and cook for 1 minute on each side.
Pour marinade over the chicken; lower heat to medium-low and stir for about 6-7 minutes or until chicken is cooked and the sauce is thickened.
Serve over hot cooked rice.
Servings: 4
Time preparation: 10 min.
Time total: 21 min.