Chicken Marsala Stir-Fry
6
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 boneless skinless chicken breast(s)
1 pound(s)
Jarred minced garlic
1 Tbsp
Sherry wine (dry)
0.25 cup(s)
Cornstarch
2.5 tsp
Low sodium soy sauce
1 tsp
Table salt
0.75 tsp
Peanut oil
2 Tbsp
Fat free chicken broth
2 Tbsp
Button mushrooms
2 cup(s), chopped or sliced
Black pepper
0.25 tsp
Fresh parsley
2 Tbsp
Instructions
1
1. In a medium bowl, combine chicken, garlic, 1 Tbsp of Marsala, 2 tsp of cornstarch, soy sauce and 1/2 tsp salt, and stir until cornstarch is no longer visible. Stir in 1 tsp of oil. In a small bowl, combine chicken broth, remaining 3 Tbsp of Marsala and 1/2 tsp cornstarch.
2
2. Heat a 14-inch flat-bottomed wok or 12-inch skillet over high heat until a drop of water evaporates within 1 to 2 seconds of contact. Swirl in 1 Tbsp of oil. Add chicken and spread evenly in one layer in wok. Cook undisturbed 1 minute, letting chicken begin to sear. Stir-fry 1 minute until chicken is no longer pink but not cooked through.
3
3. Swirl in remaining 2 tsp oil, add mushrooms, pepper and remaining 1/4 tsp salt, and stir-fry 30 seconds or until just combined. Restir sauce and swirl into wok and stir-fry 1 to 2 minutes or until chicken is cooked through. Stir in parsley. Yields scant 1 cup per serving.
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