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Cooked by: Chef / Ethnicity: Japanese cuisine / Last Modified: 3/24/2004 / Base: Poultry / Difficulty: Easy / Number of Servings: 4 |
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Directions: In a shallow 1 1/2 quart microwaveable dish, combine the sherry, soy sauce, sugar substitute, ginger, garlic and five spice powder. Add the chicken and turn to coat. Cover with vented plastic wrap and microwave for 5 minutes on high power. Turn the chicken and cook for 5 minutes longer, or until a thermometer inserted in the thickest portion of a breast registers 170 F and the juices run clear. Place the chicken on a serving platter. Do not discard the
juices in the dish. In a cup, dissolve the corn starch in the water and stir into the juices in the dish. Cover with vented plastic wrap and microwave on high power for 1 1/2 minutes. Stir and pour over the chicken. Sprinkle the green onion over the top for garnish.
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