Type what you have

Ingredients

• ✓ cooking sherry
• cream of chicken soup
• chicken breast
• salt
• black pepper

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Mix cream of chicken soup with cooking sherry in a bowl. Place chicken breasts into a baking dish and season with salt and black pepper. Pour soup-sherry mixture over chicken. Cover dish tightly with aluminum foil.
3. 3 Bake in the preheated oven for 15 minutes. Reduce oven heat to 350 degrees F (175 degrees C) and bake for 30 more minutes. Uncover dish and baste chicken with pan sauce; continue baking 30 more minutes, basting occasionally.

By sjflick

Ingredients

• ✓ cooking sherry
• soy sauce
• brown sugar
• coffee
• olive oil
• chicken leg
• black pepper

Instructions

1. 1 In a medium, nonreactive container, mix the soy sauce, brown sugar, sherry, coffee, and 2 tablespoons olive oil. Place chicken legs in the mixture. Cover, and marinate in the refrigerator 3 to 4 hours.
2. 2 Remove chicken from the marinade mixture, and set aside. Transfer the marinade to a medium saucepan, and bring to a boil.
3. 3 Heat remaining olive oil in a medium skillet over medium-high heat. Season chicken with pepper, and brown on all sides in the skillet. Pour the hot marinade mixture into the skillet. Reduce heat, and simmer 30 minutes, or until chicken is no longer pink and juices run clear. Cool slightly before serving.

By David Yee

Ingredients

• ✓ cooking sherry
• olive oil
• onion
• white wine
• all-purpose flour
• tomato paste
• chicken broth
• milk
• cayenne pepper
• black pepper
• seafood seasoning
• worcestershire sauce
• green onion
• lobster claw

Instructions

1. 1 Heat the olive oil in a large saucepan over medium heat. Stir in the chopped onion, and cook until the onion has softened and turned translucent, about 5 minutes. Stir in the white wine and sherry. Cook and stir until the liquid has reduced by half. Sprinkle in the flour while stirring to ensure there are no lumps. Once a thick paste has formed, stir in the tomato paste, then pour in the chicken broth and milk. Season with cayenne pepper, black pepper, seafood seasoning, Worcestershire sauce, and green onion.
2. 2 Cook and stir over medium heat until the bisque begins to simmer, about 15 minutes. Stir in the lobster meat, and reheat before serving.

By Annie

Ingredients

• ✓ cooking sherry
• all-purpose flour
• hollandaise sauce mix
• half-and-half
• butter
• whipping cream
• seafood seasoning
• mustard
• celery seed
• crabmeat

Instructions

1. 1 Blend flour and hollandaise sauce mix with 2 cups half-and-half in a medium bowl.
2. 2 Melt butter in a medium, heavy saucepan over medium heat. Slowly add hollandaise mixture, stirring constantly until thickened. Add remaining half-and-half, whipping cream, seafood seasoning, dry mustard, and celery seed. Bring to a simmer and reduce heat to low.
3. 3 Add crabmeat and sherry, stirring gently until warmed through. Serve immediately.

By KARYN821

Ingredients

• ✓ cooking sherry
• pork chop
• salt
• black pepper
• all-purpose flour
• vegetable oil
• butter
• mushroom
• cream of mushroom soup
• mozzarella cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Season pork chops with salt and black pepper; coat in flour. Heat oil in a skillet over medium-high heat. Add chops; brown on both sides, 3 to 5 minutes. Transfer chops to a baking dish.
3. 3 Melt butter in the same skillet. Add mushrooms; cook until tender, scraping the bottom of the skillet, 5 to 7 minutes. Season with salt and black pepper. Add mushroom soup and sherry; stir gravy until well incorporated.
4. 4 Pour gravy over pork chops. Cover dish with aluminum foil.
5. 5 Bake in the preheated oven until chops are no longer pink in centers and an instant-read thermometer inserted into centers reads 145 degrees F (63 degrees C), about 35 minutes. Stir gravy; top chops with mozzarella cheese.
6. 6 Continue baking, uncovered, until cheese is melted, 3 to 5 minutes more.

By Yoly

Ingredients

• ✓ cooking sherry
• vegetable oil
• pesto
• lemon juice
• salt
• pepper
• chicken breast
• mushroom
• zucchini
• red onion
• grape tomato
• metal skewer

Instructions

1. 1 Whisk oil, sherry, pesto, lemon juice, salt, and pepper together in a glass bowl. Add chicken pieces and stir to coat. Cover and refrigerate for 4 hours to overnight.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3. 3 Thread marinated chicken, mushrooms, zucchini, red onion, and tomatoes alternately onto skewers. Reserve remaining marinade.
4. 4 Place kabobs onto the preheated grill, and cook, turning occasionally and brushing with the reserved marinade, until chicken is cooked and juices run clear, 10 to 15 minutes.

By Kim's Cooking Now

Ingredients

• ✓ cooking sherry
• chicken breast
• all-purpose flour
• salt
• black pepper
• olive oil
• chicken broth
• garlic
• lemon
• carrot
• zucchini

Instructions

1. 1 Place chicken in a resealable plastic bag with flour, salt, and pepper. Seal the bag and shake to coat. Remove chicken from the bag, shaking off excess flour.
2. 2 Heat oil in a large skillet over medium-high heat. Brown chicken on each side until golden, about 5 minutes. Remove from skillet and set aside.
3. 3 Combine sherry, broth, garlic, and a squeeze of lemon in the same skillet and bring to a boil. Return chicken to skillet, reduce heat to low, and simmer until chicken is cooked through and no longer pink inside, 15 to 20 minutes.
4. 4 In the meantime, sauté carrots and zucchini in a separate medium skillet until they are tender. Add to simmering chicken and sauce and heat through before serving.

By Nikki

Ingredients

• ✓ cooking sherry
• brown rice
• green bell pepper
• soy sauce
• vegetarian worcestershire sauce
• firm tofu
• cranberry
• pecan
• parmesan cheese
• salt
• pepper
• tomato sauce
• brown sugar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). In a saucepan bring 3 cups water to a boil. Stir in rice. Reduce heat, cover and simmer for 40 minutes.
2. 2 Meanwhile, core and seed green peppers, leaving bottoms intact. Place peppers in a microwavable dish with about 1/2 inch of water in the bottom. Microwave on high for 6 minutes.
3. 3 In a small frying pan bring soy sauce, wine and Worcestershire sauce to a simmer. Add tofu and simmer until the liquid is absorbed. Combine rice (after it has cooled), tofu, cranberries, nuts, cheese, salt and pepper; mix and pack firmly into peppers. Return peppers to the dish you first microwaved them in, and bake in preheated oven for 25 to 30 minutes, or until lightly browned on top.
4. 4 Meanwhile, in a small saucepan over low heat, combine tomato sauce and brown sugar; heat until hot throughout. Spoon sauce over each serving.

By DWYATT

Ingredients

• ✓ cooking sherry
• butter
• green bell pepper
• mushroom
• chicken broth
• all-purpose flour
• chicken breast
• sour cream
• egg yolk
• pimento
• salt
• pepper

Instructions

1. 1 Melt butter in a large skillet over medium-high heat. Add bell pepper and mushrooms; sauté until tender. Stir in broth and flour; cook, stirring, until thickened. Add chicken; cook until heated through. Remove from heat.
2. 2 Combine sour cream, egg yolks, sherry, pimento, salt, and black pepper in a small bowl until well mixed; add to chicken mixture. Cook over medium heat until thoroughly heated through, stirring often.

By Joan Zaffary

Ingredients

• ✓ cooking sherry
• butternut squash
• cauliflower
• olive oil
• salt
• black pepper
• curry powder
• onion
• garlic
• chicken broth
• half and half
• goat cheese
• bacon

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Combine butternut squash, cauliflower, and olive oil in a bowl and toss to combine. Spread out onto 1 or 2 baking sheets and season with salt, pepper, and curry powder. Add onion and garlic.
3. 3 Toast in the preheated oven until vegetables are fork-tender and tips are crispy brown, about 20 minutes.
4. 4 Add roasted vegetable mixture to a blender in batches with small amounts of chicken broth; blend until smooth. Transfer pureed vegetables to a large pot. Pour in remaining chicken broth. Season with additional salt, pepper, and curry powder to taste. Pour in half-and-half and sherry. Heat over medium heat until soup is hot, but do not allow to boil.
5. 5 Ladle soup into bowls and top with goat cheese and crumbled bacon.

By Amanda Vickers

Ingredients

• ✓ cooking sherry
• ground beef
• bread crumb
• egg
• worcestershire sauce
• seasoned salt
• onion powder
• garlic powder
• black pepper
• vegetable oil
• onion
• all-purpose flour
• beef broth
• seasoned salt

Instructions

1. 1 Gather all ingredients.
2. 2 Mix ground beef, bread crumbs, egg, Worcestershire sauce, salt, onion powder, garlic powder, and pepper together in a large bowl until combined. Form into 8 balls and flatten into patties.
3. 3 Heat oil in a large skillet over medium heat. Add patties and onion; fry until patties are nicely browned, about 4 minutes per side. Transfer beef patties to a plate, and keep warm.
4. 4 Sprinkle flour over onions and drippings in the skillet. Stir in flour with a fork, scraping bits of beef off of the bottom of the skillet as you stir. Gradually mix in beef broth and sherry. Season with seasoned salt. Simmer and stir over medium-low heat until gravy thickens, about 5 minutes.
5. 5 Reduce heat to low, return patties to the gravy, cover, and simmer until cooked through, about 15 minutes.
6. 6 Serve and enjoy!

By Anne Marie Sweden

Ingredients

• ✓ cooking sherry
• beef chuck roast
• potato
• carrot
• onion
• onion soup mix
• worcestershire sauce
• italian seasoning
• beef bouillon
• garlic powder
• black pepper
• salt
• rosemary
• water
• butter
• flour

Instructions

1. 1 Place chuck roast in a slow cooker. Add potatoes, carrots, and onion; top with onion soup mix, cooking sherry, Worcestershire sauce, Italian seasoning, beef bouillon, garlic powder, black pepper, salt, and rosemary. Add enough water to cover chuck roast and vegetables.
2. 2 Cover slow cooker. Cook on Low until chuck roast and vegetables are cooked through and tender, about 8 hours.
3. 3 Melt butter in a small saucepan over medium-high heat; whisk in flour until a paste forms. Whisk in 1 cup cooking liquid from slow cooker until well combined. Whisk flour mixture into cooking liquid in the slow cooker until thoroughly combined and thickened, about 20 minutes more.

By SunnyDaysNora

Ingredients

• ✓ cooking sherry
• mixed vegetable
• all-purpose flour
• bay leaf
• salt
• rosemary
• red pepper flake
• onion powder
• garlic powder
• black pepper
• worcestershire sauce
• sriracha sauce
• garlic
• beef bouillon granules
• italian seasoning
• water
• fire-roasted diced tomato
• tomato puree
• russet potato
• onion
• ground beef
• olive oil

Instructions

1. 1 Heat oil in a large pot over medium heat. Add ground beef and onion; cook until beef is browned and onion is soft and translucent, about 5 minutes. Add potatoes, tomato purée, diced tomatoes, 12 cups water, Italian seasoning, beef bouillon, cooking sherry, garlic, Sriracha, Worcestershire sauce, black pepper, garlic powder, onion powder, red pepper flakes, rosemary, salt, and bay leaves to the pot. Bring to a boil.
2. 2 Mix flour with remaining 1 1/2 cups of water in a small bowl until a thin slurry is formed. Slowly pour flour mixture into the boiling soup, stirring constantly, until well combined. Continue to boil soup, stirring often, until it begins to thicken, about 3 minutes.
3. 3 Reduce the heat to a simmer and stir in frozen vegetables. Simmer, stirring occasionally, until potatoes and vegetables have cooked through, at least 20 minutes.

By SunnyDaysNora

Ingredients

• ✓ cooking sherry
• soy sauce
• white sugar
• ginger
• garlic

Instructions

1. 1 In a small bowl, combine soy sauce, sherry, sugar, ginger, and garlic.

By Judy

Ingredients

• ✓ cooking sherry
• soy sauce
• vegetable oil
• brown sugar
• garlic
• chicken breast

Instructions

1. 1 Mix soy sauce, oil, sherry, brown sugar, and garlic in a medium bowl. Pour into a large resealable bag. Place chicken in the bag, and shake to coat. Marinate in the refrigerator for at least 4 hours.
2. 2 Preheat an outdoor grill for high heat and lightly oil the grate.
3. 3 Place chicken on the prepared grill. Cook until no longer pink in the center and juices run clear, 6 to 8 minutes on each side. Discard remaining marinade.

By margie12

Ingredients

• ✓ cooking sherry
• chicken breast
• cream of chicken soup
• cream of mushroom soup
• garlic
• celery flake
• paprika
• parmesan cheese
• mushroom

Instructions

1. 1 Place the chicken breasts into a slow cooker. Whisk the cream of chicken soup, cream of mushroom soup, sherry, garlic, celery flakes, and paprika in a mixing bowl. Stir in the Parmesan cheese and mushroom pieces; pour over the chicken.
2. 2 Cook on Low for 8 hours until the chicken is tender, and the sauce has reduced slightly.

By Chef Robby

Ingredients

• ✓ cooking sherry
• barbecue sauce
• orange juice
• orange blossom honey
• orange zest
• cayenne pepper
• clove
• rotisserie chicken
• whole wheat hamburger bun

Instructions

1. 1 Combine barbecue sauce, orange juice, honey, orange zest, sherry, cayenne, and cloves in a large saucepan over medium-low heat. Stir until warm, 3 to 5 minutes. Add chicken; cook, stirring occasionally, until heated through, about 15 minutes. Serve on hamburger buns.

By DARLEEN

Ingredients

• ✓ cooking sherry
• bacon drippings
• onion
• sauerkraut
• chicken stock
• brown sugar
• caraway seed

Instructions

1. 1 Heat bacon drippings in a large skillet over medium heat. Cook and stir onion in hot bacon drippings until soft and translucent, about 5 minutes.
2. 2 Place sauerkraut with juice into a large bowl and cover with water. Use your hands to squeeze out as much water and juice as possible. Add squeezed sauerkraut to onion in the skillet.
3. 3 Stir chicken stock, sherry, brown sugar, and caraway seeds into sauerkraut mixture. Reduce heat to low; simmer, stirring occasionally, until most of the liquid has evaporated, 30 to 40 minutes.

By dutschd

Ingredients

• ✓ cooking sherry
• chicken liver
• onion
• butter
• onion
• salt
• black pepper
• mace

Instructions

1. 1 Gather all ingredients.
2. 2 Combine livers and sliced onion in a medium saucepan. Pour in about 3 cups water and bring to a boil.
3. 3 Reduce heat to low, cover, and simmer until liver is tender, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
4. 4 Remove from heat and drain. Discard sliced onion, and remove and discard any hard portions of the livers.
5. 5 Process cooked livers in a food processor until smooth.
6. 6 Add butter, chopped onion, sherry, butter, salt, pepper, and mace; pulse to blend.
7. 7 Form mixture into a mound with lightly greased hands. Place onto a serving platter; cover and chill for 1 hour before serving.

By William Uncle Bill Anatooskin

Ingredients

• ✓ cooking sherry
• butter
• olive oil
• mushroom
• basil
• rum
• lemon juice
• sour cream
• parmesan cheese
• salt

Instructions

1. 1 Melt the butter with the olive oil in a skillet over medium heat. Cook the mushrooms and basil in the mixture until the mushrooms are warm. Pour the rum and sherry over the mushrooms and continue to cook until the mushrooms soften. Stir in the lemon juice, sour cream, and Parmesan cheese; simmer until heated through. Season with salt to serve.

By Aaron Phillips

Ingredients

• ✓ cooking sherry
• chicken breast
• olive oil
• onion
• red bell pepper
• garlic
• caper
• salt
• tomato
• cilantro

Instructions

1. 1 Bring a pot of water to a boil; add chicken and cook until no longer pink in the center, 20 to 25 minutes. Transfer chicken to a work surface and cool until easily handled.
2. 2 Heat olive oil in a skillet over medium heat; cook and stir onion for about 3 minutes. Add red bell pepper; cook and stir until onion and pepper are softened, about 10 minutes. Add garlic; cook and stir until fragrant, about 1 minute. Cover skillet and cook onion mixture until slightly browned, 5 to 10 minutes.
3. 3 Shred chicken using your hands and sprinkle into the onion mixture. Add sherry and capers; season with salt. Cook and stir chicken mixture until heated through and flavors have blended, 10 to 15 minutes. Mix cilantro and tomatoes into chicken mixture; cook and stir until tomatoes start to break down, 5 to 10 minutes.

By Nicole S

Ingredients

• ✓ cooking sherry
• all-purpose flour
• salt
• black pepper
• oregano
• chicken breast
• butter
• olive oil
• mushroom
• marsala wine

Instructions

1. 1 Gather all ingredients.
2. 2 In a shallow dish or bowl, mix together the flour, salt, pepper and oregano.
3. 3 Coat chicken pieces in flour mixture.
4. 4 In a large skillet, melt butter in olive oil over medium heat. Place chicken in the pan, and lightly brown.
5. 5 Turn over chicken pieces, and add mushrooms. Pour in wine and sherry.
6. 6 Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.
7. 7 Serve hot and enjoy!

By Allrecipes Member

Ingredients

• ✓ cooking sherry
• soy sauce
• white sugar
• ginger
• cornstarch
• red pepper
• garlic powder
• chicken breast
• vegetable oil
• green bell pepper
• onion
• cashew

Instructions

1. 1 Whisk together the soy sauce, sherry, sugar, ginger, cornstarch, crushed red pepper, and garlic powder in a large glass or ceramic bowl. Add the chicken and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator for 1 to 2 hours.
2. 2 Heat the vegetable oil in a skillet over medium heat. Stir in the bell pepper and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Place onion and bell pepper on a plate and set aside. Reduce heat to medium-low, stir chicken and marinade into the same skillet. Cook the chicken breasts until no longer pink in the center and the juices run clear, about 15 minutes. Stir in cashews and cook for 1 to 2 minutes. Stir in the onion and bell pepper, cooking until heated through.

By Laura

Ingredients

• ✓ cooking sherry
• lobster
• peanut oil
• garlic
• ground pork
• ginger root
• chicken broth
• soy sauce
• cornstarch
• brown sugar
• green onion
• egg

Instructions

1. 1 Rinse lobsters; hold bellies up. Stick a long skewer into small openings at bottom of the tails to drain any urine in the bodies. Crack the tails off; chop tails into small pieces and place in a bowl. Crack the claws in half; add to tails. Cut the body up (if you know how to eat a lobster); add to tails and claws.
2. 2 Heat ½ peanut oil in a deep heavy skillet over medium heat. Add crushed garlic; cook about 1 minute. Add lobster; cook until cooked through, 4 to 5 minutes. Transfer lobster and garlic to a plate; keep warm.
3. 3 Heat remaining ½ oil in the skillet. Add pork and minced ginger; cook until pork is no longer pink. Add chicken broth; bring to a boil, stirring constantly. Whisk sherry, soy sauce, cornstarch, and brown sugar together in a small bowl until well blended; stir into skillet. Cook until thick and becomes somewhat clear, 1 to 2 minutes.
4. 4 Stir in green onions; remove from heat. Drizzle in beaten eggs; stir until eggs are in little pieces. Return lobster to the skillet; cook over low heat to blend the flavors, about 3 minutes. Transfer to a serving dish; let stand, covered, before serving, about 3 minutes. Serve with steamed rice.

By ALISON419

Ingredients

• ✓ cooking sherry
• vegetable oil
• chicken breast
• cornstarch
• garlic
• onion
• salt
• pepper
• beef bouillon
• peanut butter
• curry powder
• water
• ginger
• coconut milk

Instructions

1. 1 Heat oil in a large skillet over medium high heat. Coat chicken with cornstarch and place in skillet with garlic, onion, salt and pepper. Add sherry and beef bouillon and let liquid reduce a little.
2. 2 Stir in peanut butter and curry powder and add water to cover; add ginger, reduce heat to low and simmer for 30 minutes, then lastly stir in coconut milk and serve hot.

By Rebecca Swift

Ingredients

• ✓ cooking sherry
• butter
• yellow onion
• sugar
• garlic
• beef broth
• salt
• thyme
• bay leaf
• bread
• gruyere cheese
• emmental cheese
• parmesan cheese
• mozzarella cheese

Instructions

1. 1 Gather all ingredients.
2. 2 Heat butter in a large, heavy pot over medium-high heat. Add onions; cook and stir until translucent, about 10 minutes.
3. 3 Sprinkle onions with sugar; reduce heat to medium. Cook, stirring constantly, until onions are soft and caramelized, at least 30 minutes. Stir in garlic and cook until fragrant, about 1 minute.
4. 4 Stir sherry into onion mixture; scrape the bottom to dissolve the small bits of browned food.
5. 5 Transfer onions into a slow cooker and pour in beef broth. Season with sea salt; stir in thyme and bay leaf.
6. 6 Cover and cook on Low for 8 to 10 hours or on High for 4 to 6 hours.
7. 7 Preheat the oven broiler about 10 minutes before serving. Set an oven rack about 8 inches from the heat source. Arrange bread slices on a baking sheet; broil until toasted, 1 to 2 minutes per side.
8. 8 Lightly toss Gruyere, Emmental, Parmesan, and mozzarella cheeses in a bowl.
9. 9 Fill oven-safe soup crocks 3/4 full with onion soup and float a bread slice in each bowl.
10. 10 Top each with about 2 tablespoons cheese mixture.
11. 11 Place filled bowls onto a baking sheet and broil until cheese topping is lightly browned and bubbling, about 2 minutes.

By Chandrav

Ingredients

• ✓ cooking sherry
• all-purpose flour
• salt
• black pepper
• beef sirloin
• butter
• mushroom
• onion
• garlic
• butter
• all-purpose flour
• tomato paste
• beef stock
• sour cream

Instructions

1. 1 Combine 1 1/2 tablespoons flour with salt and pepper in a bowl. Dredge beef strips in the mixture.
2. 2 Melt 3 tablespoons butter in a skillet over medium heat. Add the dredged beef strips; cook and stir until browned, about 5 minutes. Add mushrooms, onion, and garlic; cook until onion is barely tender, 3 to 4 minutes. Transfer the beef and mushroom mixture to a plate.
3. 3 Melt remaining butter in the same skillet; reduce heat to low. Stir in 3 tablespoons flour and tomato paste; cook until slightly browned, 1 to 2 minutes. Increase heat to medium. Add beef stock slowly, stirring constantly, until gravy is thickened and no lumps remain, 5 to 10 minutes.
4. 4 Return the beef and mushroom mixture to the skillet with the gravy. Stir in sour cream and sherry; heat until bubbling, about 5 minutes.

By Hawaiivike

Ingredients

• ✓ cooking sherry
• linguine pasta
• butter
• mushroom
• onion
• green bell pepper
• cream of mushroom soup
• chicken broth
• cheddar cheese
• green pea
• worcestershire sauce
• salt
• black pepper
• chicken breast
• parmesan cheese
• paprika

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and set aside.
2. 2 Preheat oven to 375 degrees F (190 degrees C).
3. 3 Meanwhile, melt butter in a large saucepan over medium heat. Add mushrooms, onion and bell pepper and saute until tender. Stir in cream of mushroom soup and chicken broth; cook, stirring, until heated through. Stir in pasta, Cheddar cheese, peas, sherry, Worcestershire sauce, salt, pepper and chicken. Mix well and transfer mixture to a lightly greased 11x14 inch baking dish. Sprinkle with Parmesan cheese and paprika.
4. 4 Bake in the preheated oven for 25 to 35 minutes, or until heated through.

By DACLKG

Ingredients

• ✓ cooking sherry
• soy sauce
• cornstarch
• salt
• black pepper
• chicken thigh
• chicken stock
• garlic chile paste
• soy sauce
• balsamic vinegar
• sugar
• cornstarch
• sesame seed
• oil
• red chile pepper
• black pepper
• ginger
• garlic
• salt
• scallion
• peanut
• sesame seed

Instructions

1. 1 Mix cooking sherry, soy sauce, cornstarch, salt and pepper for the marinade in a bowl. Add chicken pieces and set aside to marinate.
2. 2 Combine chicken stock, chile paste, soy sauce, balsamic vinegar, sugar, and cornstarch for the sauce in a bowl. Stir until well combined, add sesame seeds, and set aside.
3. 3 Heat 1 tablespoon oil in a skillet over medium heat. Add chile peppers and cook until they turn dark red, 1 to 2 minutes. Remove from skillet and set aside.
4. 4 Add remaining 2 tablespoons oil to the skillet and fry chicken pieces until lightly browned, about 5 minutes. Add cracked pepper, ginger, garlic, salt, white parts of scallions, and peanuts. Fry an additional 1 to 2 minutes. Add reserved chiles and sauce. Cook and stir until mixture has thickened or desired consistency is reached, about 5 minutes. Garnish with additional sesame seeds and green parts of scallions.

By Yoly