Easy Chicken Sukiyaki Recipe
Summary
Difficulty LevelVery EasyHealth IndexAverage
Ingredients
| Soy sauce | 1/2 Cup (16 tbs) | |
| Chicken broth | 1/2 Cup (16 tbs) | |
| Dry sherry | 1/4 Cup (16 tbs) | |
| Sugar | 2 Tablespoon | |
| 2 8-ounce chicken breasts, skinned and cut into 1/2-inch slices | ||
| Mushrooms | 6 Small, sliced | |
| 1 pound fresh spinach, stems removed | ||
| Bean sprouts | 1/2 pound | |
| Pea | 1/4 pound | |
| Celery | 1/2 Cup (16 tbs), sliced | |
| Onion | 1 Medium, thinly sliced | |
| 1 bunch green onions, halved lengthwise and cut into 3-inch pieces | ||
Directions
Combine soy sauce, chicken broth, sherry and sugar in large measuring cup.
Cook on High 2 minutes.
Combine remaining ingredients in 3-quart casserole and toss lightly.
Pour sauce over top.
Cover and cook on High 5 minutes, stirring once halfway through cooking time.
Continue cooking until vegetables are tender, 2 to 3 minutes.
Cook on High 2 minutes.
Combine remaining ingredients in 3-quart casserole and toss lightly.
Pour sauce over top.
Cover and cook on High 5 minutes, stirring once halfway through cooking time.
Continue cooking until vegetables are tender, 2 to 3 minutes.
Chef
