A splash of sherry, a touch of brown sugar and a sprinkle of zesty gingerroot create irresistible flavor in this easy chicken dish.
Garlic Soy Chicken
- Prep Time 25 min
- Total 50 min
- Servings 4
- Ingredients 8
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
Instructions
-
Step1Between 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.
-
Step2In small bowl, mix soy sauce, sherry, brown sugar, gingerroot and garlic; pour over chicken. Cover; let stand 20 minutes to marinate.
-
Step3Remove 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.
-
Step4Stir in frozen vegetables. Cook 2 to 4 minutes, stirring frequently, until vegetables are tender. Serve chicken mixture over rice.
Nutrition
270
Calories
5g
Total Fat
35g
Protein
18g
Total Carbohydrate
10g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 270
- Calories from Fat
- 45
- Total Fat
- 5g
- 8%
- Saturated Fat
- 1 1/2g
- 7%
- Trans Fat
- 0g
- Cholesterol
- 90mg
- 29%
- Sodium
- 620mg
- 26%
- Potassium
- 530mg
- 15%
- Total Carbohydrate
- 18g
- 6%
- Dietary Fiber
- 3g
- 12%
- Sugars
- 10g
- Protein
- 35g
% Daily Value*:
- Vitamin A
- 20%
- 20%
- Vitamin C
- 30%
- 30%
- Calcium
- 6%
- 6%
- Iron
- 15%
- 15%
Exchanges:
1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 4 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;Carbohydrate Choice
1Tips from the Betty Crocker Kitchens
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