Chicken Marsala Stir-Fry
3
Points®
Total Time
23 min
Prep
18 min
Cook
5 min
Serves
4
Difficulty
Easy
Marsala might seem like an unexpected cooking wine to use in a stir-fry, since it hails from Sicily. But, its nutty, caramelized flavor makes it an excellent choice, especially in recipes like this one where peanut oil is used for sautéing. Plus, the addition of soy sauce in the marinade gives the chicken authentic Asian umami flavor and enhances its golden sear. Mushrooms should be cut a scant 1/4-inch thick so that they cook in time. The chopped parsley dresses up the final dish, but you could also use chopped green onion instead if that’s what you have on hand.
Ingredients
Uncooked skinless boneless chicken breast
1 pound(s), cut into ¼-inch-thick bite-size slices
Jarred minced garlic
1 Tbsp
Sherry wine (dry)
¼ cup(s), or Marsala wine, divided
Cornstarch
2½ tsp, divided
Less sodium soy sauce
1 tsp
Table salt
¾ tsp, divided
Peanut oil
2 Tbsp, or vegetable oil, divided
Fat free chicken broth
2 Tbsp
Button mushrooms
2 cup(s), chopped or sliced, thinly sliced
Black pepper
¼ tsp, freshly ground
Fresh parsley
2 Tbsp, chopped
