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Sherried Chinese Chicken

  Long grain and wild rice 6 Ounce (1 Package)
  Water 2 1⁄2 Cup (40 tbs)
  Butter/Margarine 1 Tablespoon
  Canned pineapple chunks 20 Ounce (1 Can)
  Soy sauce 1⁄4 Cup (4 tbs)
  Dry sherry 1⁄4 Cup (4 tbs)
  Mai tai mix 1 1⁄8 Ounce (2 Packages, 9/16 Ounce Each)
  Cubed cooked chicken 2 Cup (32 tbs) (1 1/2 Inch Pieces)
  Vegetable oil 1 Tablespoon
  Canned mixed chinese vegetables 16 Ounce, drained (1 Can)
  Frozen peas 1 Cup (16 tbs), thawed
  Slivered almonds 1⁄2 Cup (8 tbs)
  Canned mushroom caps 4 Ounce, drained (1 Can)
  Sliced pimiento 2 Tablespoon (1/2 Inch X 1/4 Inch Pieces)
  Cornstarch 1 Tablespoon

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.

Recipe Summary

Main Dish

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Sherried Chinese Chicken Recipe