Ginger Chicken

Recipe By : Candy Wallace

Serving Size : 4 Preparation Time :0:00

Categories : Chicken

Amount Measure Ingredient -- Preparation Method

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1/8 Cup Butter -- Heated

4 Chicken Breast Halves -- Skin Removed

1/8 Cup Sesame Oil

1/4 Cup Soy Sauce, Low Sodium

1/2 Cup Leek -- Chopped

8 ounces Sliced Mushrooms

1 Teaspoon Ground Ginger

1/2 Cup Sherry (Madeira)

1/2 Cup Chicken Stock

1 Box Fettucine -- cooked, al dente

Parmesan Cheese -- Fresh Grated

Heat butter and saute diced chicken for 3 minutes. Add sesame oil, soy sauce, leeks, mushrooms, ginger and garlic; saute for 3 minutes. Deglaze with sherry and add chicken stock. Place the fresh pasta into boiling water and cook until al dente. Drain and toss with the chicken mixture. Top with Parmesan cheese and fresh parsley.

This recipe may be Frozen, with the garnish on top in aluminum or plastic.

HANDLING INSTRUCTIONS:

Cool before freezing.

Defrost overnight, in the refrigerator, prior to heating.

MICROWAVE: Make sure all entrees are in microwave safe containers,

or are placed, in appropriate servings, on microwave-safe

plates.

CAUTION: Poultry and Pork will become tough if heated too long in a microwave - Heat only in short intervals, and check often.

Heat poultry in the microwave, just until hot.

Entrees baked in aluminum containers may be removed in portions and placed on a microwave safe to be heated in the microwave.

Serving Ideas : Fresh steamed veggies or a fresh salad.

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