Search for anything:

Marinated Chicken Breasts With Cellophane Noodles

chicken - breast, microwave

1/4 cup soy sauce
2 tablespoons dry sherry
1 tablespoon packed brown sugar
2 green onions; thinly sliced
2 teaspoons grated fresh ginger-root
1/4 teaspoon liquid smoke; optional
4 chicken breasts (about 2 pounds); skinned
3 ounces cellophane noodles (bean threads)
1 tablespoon cornstarch

In 12-cup dish, combine soy sauce, sherry, sugar, half of the green onions, ginger and liquid smoke (if using). Place chicken in marinade and refrigerate for several hours or overnight. Tip dish to drain chicken, reserving marinade. Arrange chicken with thickest portions to outside of dish. Cover with plastic wrap or lid and microwave at High for 8 to 10 minutes or until chicken is no longer pink. Reserve cooking juices and set chicken and juices aside. Meanwhile, in pot of boiling water on top of stove, cook noodles until al dente (tender but firm) or according to package directions. Drain well; cut into thirds and arrange on serving platter. In 2-cup measure, combine cornstarch, reserved marinade and chicken juices. Microwave at High for 2 to 3 minutes or until thickened, stirring once. Set aside. Remove bones from cooked chicken; cut chicken into thin slices and arrange over noodles. Pour sauce over all. Garnish with remaining green onion. (If necessary to reheat, cover with waxed paper and microwave at Medium-High (80%) for 2 to 3 minutes.)

Contributor: Canadian Living - April, 1986

Yield: 6 servings

---

Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes

MENU