Recipe: Sherried Chicken Stir-Fry

SHERRIED CHICKEN STIR-FRY

1 lb. boneless, skinless chicken, cut in strips for stir-fry
3 tablespoons water
3 tab1espoons dry sherry
1/4 cup chicken broth
1 tablespoon cornstarch
1 tablespoon soy sauce
1/2 teaspoon sugar
1/2 teaspoon dried basil
1 tablespoon cooking oil
1 1/2 cups asparagus bias-sliced into 1-inch lengths (or thinly sliced carrots)
1 1/2 cups thinly sliced zucchini (or celery)

Stir together water and sherry. Add chicken, stirring to coat well. Cover and marinate at room temperature for 30 minutes or in refrigerator for 2 hours stirring occasionally.

WHEN READY TO COOK:
Drain meat, reserving marinade. For sauce, stir together reserved marinade, chicken broth, cornstarch, soy sauce, sugar and dried basil; set aside.

Preheat wok or large skillet over high heat; add cooking oil (add more oil as necessary during cooking.) Stir-fry asparagus or carrots in hot oil for 2 minutes.

Add zucchini or celery; stir-fry until vegetables are crisp-tender. Remove vegetable from skillet.

Add half of chicken to hot skillet. Stir-fry for 3 minutes or until done; remove. Stir-fry remaining chicken until done.

Return all chicken to skillet and push from center. Stir sauce and add to center of skillet. Cook and stir until thickened and bubbly.

Return vegetable to skillet; stir ingredients together to coat with cause. Cook and stir one minute. Serve immediately.

Makes 4 servings
Source: Recipe flyer: Victory Markets and Great American Food Stores (not dated)