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Classic Chicken Broth Sherried

A home-style Sherried made with Vegetable Oil, Butter, Egg Noodles, Chicken Broth, and Salt. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 3 tbsp
• 1 tbsp
• 1 cup
• 1 cup
• 1/2 tsp
• 1/4 tsp

Method (preview)

1. 1

   In a wok (or large skillet) heat 1-1/2 tablespoons oil over high heat until hot, swirling to coat sides of pan.

2. 2

   Add onion, asparagus, and carrot and stir-fry until crisp-tender, about 3 minutes.

3. 3

   Remove to a plate.

4. 4

   In the same wok, heat remaining 1-1/2 tablespoons oil over high heat.

5. 5

   Add chicken and stir-fry until meat is white throughout but still juicy, 2 to 3 minutes.

6. 6

   Remove to plate with vegetables.

7. 7

   Add butter to wok and heat over medium-high heat until melted.

8. 8

   Add uncooked noodles and cook, tossing to coat, 1 minute. Return chicken and vegetables to wok.

9. 9

   Add chicken broth, sherry, parsley, salt, and pepper.

10. 10

    Bring to a boil.

11. 11

    Reduce heat to medium-low, cover, and cook until noodles are tender and most of liquid is absorbed, 10 to 12 minutes.