Sherried Chinese Chicken Recipe
Ingredients
| Long grain rice package | 1 | |
| Water | 1/2 Cup (16 tbs) | |
| Butter/Margarine | 1 Tablespoon | |
| Pineapple chunks | 1 Can (10oz) | |
| Soy sauce | 1 /4 Cup (16 tbs) | |
| Dry sherry | 1/4 Cup (16 tbs) | |
| No mai package | 2 | |
| Cooked chicken | 2 Cup (16 tbs) | |
| Vegetable oil | 1 Tablespoon | |
| Mixed vegetables | 1 Can (10oz), drained | |
| Frozen peas | 1 Cup (16 tbs), thawed | |
| Slivered almonds | 1/2 Cup (16 tbs) | |
| Mushroom | 1 Can (10oz), drained | |
| Pimiento | 2 Tablespoon | |
| Cornstarch | 1 Tablespoon |
Directions
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.
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.
Chef
