INGREDIENTS
1
pound boneless skinless chicken breasts
1
tablespoon cornstarch
1
egg white
1
tablespoon dry sherry
1
tablespoon light soy sauce
1
teaspoon dark sesame oil or canola oil
1
teaspoon sugar
1/4
teaspoon red pepper flakes
1/4
teaspoon salt
1/4
teaspoon white pepper
2
tablespoons canola oil or peanut oil
1
(1-inch piece) fresh ginger, peeled and minced
1
clove garlic, minced
1
small green bell pepper, seeded and sliced into strips (optional)
2
green onions with tops, cut into 1-1/2-inch pieces
PREPARATION:
- Cut chicken crosswise into 1/4-inch-wide strips. Combine chicken and cornstarch in large bowl. Add egg white; stir to combine. Set aside.
- Combine sherry, soy sauce, 1 teaspoon sesame oil, sugar, red pepper flakes, salt and white pepper in a cup. Set aside.
- Heat wok or large skillet over high heat, about 1 minute or until hot. Drizzle 2 tablespoons canola or peanut oil into wok and heat 3 seconds. Add chicken; stir-fry until chicken is no longer pink in the center. Remove chicken and keep warm. Reduce heat to medium.
- Add ginger and garlic; stir-fry 30 seconds. Add green bell pepper, if using, and green onions; stir-fry 1 minute. Return chicken to wok. Add sherry mixture; stir-fry until well mixed and heated through.
Sesame or Peanut Chicken
Use 2 tablespoons sugar in the sauce instead of 1, omit the red pepper and white pepper, and sprinkle 2 tablespoons sesame seeds or peanuts over the chicken just before serving.
This recipe appears in:
Asian
NUTRITIONAL INFORMATION:
Serving Size:
3/4 cup
Sodium
364 mg
Protein
28 g
Fiber
<1 g
Carbohydrate
7 g
Cholesterol
68 mg
Saturated Fat
1 g
Total Fat
9 g
Calories from Fat
37 %
Calories
231
DIETARY EXCHANGE:
Meat
3
Vegetable
1
Fat
1
