Hunan Chicken

Ingredients

  • 3 tbsp. canola oil, divided
  • 4 boneless, skinless chicken thighs, cut into 1″ pieces
  • 1″ piece ginger, minced
  • 1 large head broccoli, cut into small florets
  • 1 red bell pepper, chopped
  • 4 4-6 dried chilis
  • 2 tbsp. sherry
  • 1/4 c. low-sodium soy sauce
  • 1 tsp. cornstarch
  • 2 tsp. sambal oelek
  • 1 tsp. sesame oil
  • Rice, for serving

Directions

  1. In a large skillet over medium heat, heat 2 tbsp canola oil. Add chicken and fry until cooked through, 7 minutes then remove from pan.
  2. Heat remaining canola oil in same pan. Add ginger and cook until fragrant, 1 minute then add broccoli, bell pepper, and red chilis. Cook until vegetables are tender, 5 minutes.
  3. In a small bowl combine sherry, soy sauce, cornstarch, sambal oelek, and sesame oil. Add to pan and simmer until sauce thickens, 3 minutes. Add chicken back to pan and toss to coat. Serve over rice.

Sherry Cobbler

Ingredients

  • 3 orange slices
  • 1 tablespoon superfine sugar
  • 3½ ounces oloroso or amontillado sherry
  • Blueberries and fresh mint, for garnish

Directions

  1. Add orange and sugar to a cocktail shaker and muddle. Add sherry and ice. Shake vigorously until well-chilled, 30-60 seconds. Strain into a Collins glass filled with crushed ice. Garnish with blueberries and mint.

Chicken Tetrazzini

Ingredients

  • 1 tablespoon unsalted butter
  • Cooking spray
  • 1 cup finely chopped onion
  • 2/3 cup finely chopped celery
  • 3/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon salt 3 (8-ounce) packages presliced mushrooms
  • 1/2 cup dry sherry
  • 3 ounces all-purpose flour (about 2/3 cup)
  • 3 (14.5-ounce) cans fat-free, less-sodium chicken broth
  • 2 1/4 cups (9 ounces) grated fresh Parmesan cheese, divided
  • 1/2 cup (4 ounces) 1/3-less-fat cream cheese
  • 7 cups hot cooked vermicelli (about 1 pound uncooked pasta)
  • 4 cups chopped cooked chicken breast (about 1 1/2 pounds)
  • 1 (1-ounce) slice white bread