\u00c2\u00bc C. low sodium Soy Sauce
\n3 T. Dry Cooking Sherry
\n2 T. Cornstarch
\n2 tsp. sugar
\n1 lb. chicken tenders, rinsed and patted dry
\n1 T. Vegetable Oil
\n4 Scallions, both white and green parts, sliced on the diagonal
\n2 T. chopped peeled fresh Ginger
\n2 cloves Garlic, sliced<\/p>\n
Place soy sauce, sherry, cornstarch and sugar in a medium-size mixing bowl with \u00c2\u00bc C. of water and whisk until the cornstarch is dissolved. Stir in chicken tenders and set bowl aside. Pour the oil into a large skillet and heat over medium heat. Add scallions, ginger and garlic and cook, stirring until soft, 2 minutes. Drain the marinade from the chicken; do not discard the marinade. Add chicken to skillet and cook for 1 minute on each side. Pour the marinade over chicken, reduce heat to medium low and stir until chicken is cooked through, and sauce has thickened, 6 to 7 minutes. Serve at once.<\/p>\n","protected":false},"excerpt":{"rendered":"
\u00c2\u00bc C. low sodium Soy Sauce 3 T. Dry Cooking Sherry 2 T. Cornstarch 2 tsp. sugar 1 lb. chicken tenders, rinsed and patted dry 1 T. Vegetable Oil 4 Scallions, both white and green parts, sliced on the diagonal 2 T. chopped peeled fresh Ginger 2 cloves Garlic, sliced Place soy sauce, sherry, cornstarch and sugar in a medium-size mixing bowl with \u00c2\u00bc C. of water and whisk until the cornstarch is dissolved. Stir in chicken tenders and set…<\/p>\n