Easy Chicken in Garlic Sauce with sherry and soy is fast and healthy! Hints of Asian flavor with just a little sweetness make this chicken good enough for your regular menu rotation!
Chicken, chicken, chicken. Blah, blah, blah. It’s healthy but boring. My family loves fried chicken, but of course, we can’t eat fried chicken every week or we’d all be as big as the side of a barn. I like this chicken in garlic sauce recipe because it’s easy, quick, and tasty.
Easy Chicken in Garlic Sauce:
4 skinless, boneless chicken breasts (I use 2 large and cut them in half)
salt
black pepper
3 tablespoons olive oil
1/3 cup dry sherry
1 tablespoon sugar
2 tablespoons soy sauce
2 tablespoons red wine vinegar
1/8 teaspoon crushed red pepper
3 minced garlic cloves
1 teaspoon sesame oil
1/4 cup thinly sliced green onions (optional)
Heat a large skillet over medium-high heat for about one minute then add olive oil. Sprinkle chicken with salt and black pepper. Add chicken to pan; cook 4-6 minutes on each side or until lightly browned. Remove from pan.
Add sherry, sugar, soy sauce, vinegar, and red pepper to skillet; scrape pan to loosen browned bits. Bring to a boil; cook 1 minute. Stir in oil.
Add chicken back to skillet and turn a couple of times to coat well with sauce. Spoon sauce on top of chicken to serve and sprinkle green onions on top (if using green onions).Serve this with a green salad and either brown rice, fried rice, pasta or sauteed vegetables.
Enjoy!
Lucy
Chicken in Garlic Sauce
Ingredients
- 4 skinless, boneless chicken breasts (I use 2 large and cut them half)
- 1/4 tsp salt
- 1/4 tsp freshly ground black pepper
- 3 tablespoons olive oil
- 1/3 cup dry sherry
- 1 tablespoon sugar
- 2 tablespoons soy sauce
- 2 tablespoons red wine vinegar
- 1/8 teaspoon crushed red pepper
- 3 cloves minced garlic
- 1 teaspoon sesame oil
- 1/4 cup thinly sliced green onions optional
Instructions
- Heat a large skillet over medium-high heat for about one minute then add olive oil.
- Sprinkle chicken with salt and black pepper. Add chicken to pan; cook 4-6 minutes on each side or until lightly browned. Remove from pan to a plate to rest.
- Add sherry, sugar, soy sauce, vinegar, and red pepper to skillet; scrape pan to loosen browned bits. Bring to a boil; cook 1 minute. Stir in oil.
- Add chicken back to skillet, along with any collected juices, and turn a couple of times to coat well with sauce.
- Spoon sauce on top of chicken to serve and sprinkle green onions on top (if using green onions).
Nutrition
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