Sherried Chinese Chicken Recipe

Sherried Chinese Chicken picture


Main Ingredient


 Long grain and wild rice6 Ounce (1 Package)
 Water2 1⁄2 Cup (40 tbs)
 Butter/Margarine1 Tablespoon
 Canned pineapple chunks20 Ounce (1 Can)
 Soy sauce1⁄4 Cup (4 tbs)
 Dry sherry1⁄4 Cup (4 tbs)
 Mai tai mix1 1⁄8 Ounce (2 Packages, 9/16 Ounce Each)
 Cubed cooked chicken2 Cup (32 tbs) (1 1/2 Inch Pieces)
 Vegetable oil1 Tablespoon
 Canned mixed chinese vegetables16 Ounce, drained (1 Can)
 Frozen peas1 Cup (16 tbs), thawed
 Slivered almonds1⁄2 Cup (8 tbs)
 Canned mushroom caps4 Ounce, drained (1 Can)
 Sliced pimiento2 Tablespoon (1/2 Inch X 1/4 Inch Pieces)
 Cornstarch1 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 2282 Calories from Fat 602

% Daily Value*

Total Fat 69 g106.6%

Saturated Fat 15.6 g77.8%

Trans Fat 0 g

Cholesterol 368.2 mg

Sodium 4765.1 mg198.5%

Total Carbohydrates 270 g90%

Dietary Fiber 26.2 g104.9%

Sugars 78.1 g

Protein 141 g282%

Vitamin A 83.2% Vitamin C 212%

Calcium 24.7% Iron 78.9%

*Based on a 2000 Calorie diet


Cook contents of rice and seasoning packets in water and butter or margarine according to package directions.
Drain pineapple chunks; reserve 1/4 cup syrup.
Combine reserved pineapple syrup, soy sauce, sherry and Mai-Tai mix.
Pour over chicken.
Refrigerate while preparing remaining ingredients.
Heat oil in wok or large skillet.
Add pineapple chunks, Chinese vegetables, peas, almonds, mushroom caps and pimiento.
Pour 1/4 cup of chicken marinade into a small bowl.
Add chicken and remaining marinade to wok or skillet.
Stir and heat thoroughly.
Combine the 1/4 cup marinade and cornstarch; stir until free of lumps.
Add to chicken mixture.
Cook until thickened and clear, about 5 minutes, stirring carefully.