A simple, savory skillet dish of chicken chunks simmered in a garlic-soy sauce, sherry sauce.
4 boneless, skinless chicken breast havles, cut into 1" squares
1/2 cup soy sauce
1/4 cup orange juice
3 tablespoons dry sherry
1/4 cup sugar
1/2 teaspoon cinnamon
1 tablespoon grated gingerrroot
Dark sesame oil
Steamed rice for 4
Melt 2 tablespoons EACH olive oil and butter. Over a hot flame, sear chicken pieces, turning once. Meanwhile, make sauce;
In a medium bowl, whisk together soy sauce, orange juice, sherry, sugar, cinnamon and gingerroot.
When chicken is browned, pour in sauce. When it comes to a boil, lower heat slightly and let simmer for 10 minutes.
Serve over Chinese noodles or rice. Serves 4.