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Place cornstarch in a large resealable plastic bag. Add the chicken, a few pieces at a time, and shake to coat. In a coated with cooking spray, brown chicken in 2 teaspoons oil. Remove and set aside. In the same skillet, saute mushrooms and onions in remaining oil until tender. Add the broth, sherry and seasonings; bring to a boil. Carefully return chicken to the pan; simmer, uncovered, for 4-6 minutes or until chicken is no longer pink. Stir in tomatoes; heat through. Serve with rice if desired.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Rotisserie attachment for Weber kettle — whole chicken, prime rib
Record your recipes and experiments — organized cooking journal
Electric egg cooker — hard, soft, poached eggs, no guessing
Apple smoke flavor rub — pork chops, chicken thighs, salmon