Sherried Chicken With Asparagus, Carrots, And Egg Noodles

This Sherried Chicken with Asparagus and Carrots is a comforting, savory meal that combines tender chicken breast with crisp-tender vegetables and soft egg noodles. The dish is brought together by a flavorful sauce made from chicken broth, dry sherry, and fresh parsley, creating a harmonious blend of earthy and nutty notes. Its a quick and satisfying option for weeknight dinners, offering a balance of protein, fiber, and wholesome grains. Perfect for a cozy evening at home or a simple lunch, this recipe ensures every bite is packed with flavor and texture.

Cooking Method: Stewing, Stir Frying

Cuisine: Global

Courses: Main Courses

Difficulty: Advanced

Servings: 1

Calories: 875.2

Description

This Sherried Chicken with Asparagus and Carrots is a comforting, savory meal that combines tender chicken breast with crisp-tender vegetables and soft egg noodles. The dish is brought together by a flavorful sauce made from chicken broth, dry sherry, and fresh parsley, creating a harmonious blend of earthy and nutty notes. Its a quick and satisfying option for weeknight dinners, offering a balance of protein, fiber, and wholesome grains. Perfect for a cozy evening at home or a simple lunch, this recipe ensures every bite is packed with flavor and texture.

Ingredients

3 tablespoon Vegetable oil
1 small Onion; minced
1/2 pound Fresh asparagus; sliced 1/2"
1 Carrot; cut into thin slices
1 pound Skinless boneless chicken; c
1 tablespoon Butter
1 cup Egg noodles
1 cup Chicken broth
1 cup Dry sherry
1/4 cup Chopped parsley
1/2 teaspoon Salt
1/4 teaspoon Pepper

Directions

1
Heat 1 1/2 tablespoons of vegetable oil in a wok or large skillet over high heat until hot, swirling to coat the sides.
2
Add the minced onion, sliced asparagus, and carrot slices to the pan.
3
Stir-fry the vegetables until they are crisp-tender, about 3 minutes.
4
Remove the cooked vegetables from the pan and set aside on a plate.
5
Heat the remaining 1 1/2 tablespoons of vegetable oil in the same wok over high heat.
6
Add the chicken pieces to the wok and stir-fry until the meat is white throughout but still juicy, about 2 to 3 minutes.
7
Remove the chicken from the pan and place it on the plate with the vegetables.
8
Add the butter to the wok and heat over medium-high heat until melted.
9
Add the uncooked egg noodles to the wok and cook, tossing constantly to coat them in the butter, for about 1 minute.
10
Return the chicken and vegetables to the wok with the noodles.
11
Pour in the chicken broth, dry sherry, chopped parsley, salt, and pepper.
12
Bring the mixture to a boil.
13
Reduce the heat to medium-low, cover the wok, and simmer until the noodles are tender and most of the liquid is absorbed, about 10 to 12 minutes.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 875.2kcal

% Daily Value *
Total Fat 40.8g63%
Saturated Fat 10.3g52%
Cholesterol 173.3mg58%
Sodium 3196.9mg134%
Total Carbohydrate 61.8g21%
Dietary Fiber 7.2g29%
Sugars 3.9g
Protein 59.0g118%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Ensure the chicken is cut into bite-sized pieces for even cooking and easier stirring.

If you prefer gluten-free noodles, substitute the egg noodles with rice noodles or quinoa, adjusting the cooking time as needed.

Dry sherry adds a distinct nutty flavor; if unavailable, you can substitute with dry white wine or additional chicken broth with a splash of lemon juice.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of water or broth to restore moisture.

For extra flavor, consider adding a pinch of red pepper flakes or garlic to the initial vegetable stir-fry.

Keywords: sherry, chicken, asparagus, carrots, egg noodles, stir fry, one pot, dinner, quick meal, vegetables, broth, parsley, savory, comfort food, easy, weeknight, healthy, protein, gluten-free option, budget friendly

Read it online: https://www.chefs-mate.com/recipe/sherried-chicken-with-asparagus-carrots-and/