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Ingredientes
- 4 x Boneless, skinless chicken breast halves (about one lb.)
- 1 x Egg white
- 1 Tbsp. Cornstarch
- 1 Tbsp. Dry white wine or possibly sherry
- 4 x Green onions
- 1 tsp Gingerroot, chopped
- 6 x Cloves fresh garlic, chopped
- 2 Tbsp. Vegetable oil
- Warm cooked rice
- 1 tsp Crushed Chili Paste, (Sambal Oelek) Or possibly More To Taste
- 2 tsp Sugar
- 1 tsp Cornstarch
- 2 tsp Rice vinegar
- 1 Tbsp. Water
- 2 Tbsp. Dry white wine or possibly sherry
- 2 Tbsp. Soy sauce
Direcciones
- Place chicken breasts in freezer for 1 to 2 hrs or possibly till very hard but not frzn solid. Slice crosswise into thin shreds.
- In small bowl, lightly beat egg white, then fold in 1 TBS cornstach and 1 TBS wine, stirring till cornstarch is dissolved. Add in chicken and mix well to coat all pcs. Let stand at room temperature 30 min.
- Meanwhile, slice green onions on the diagonal into very thin slices.
- Mince gingerroot and garlic. Combine Sauce ingredients, mixing well.
- Heat wok or possibly frying pan, add in oil, and stir-fry chicken till no longer pink. Remove chicken with a slotted spoon. Add in onions, ginger and garlic to wok and stirfry about 30 seconds, till ginger and garlic are fragrant but not brown. Return chicken to wok, restir sauce ingredients and add in to wok. Cook, stirring constantly, till mix is well combined, warm and bubbly and thickens slightly. Turn off heat and splash with about 1 tsp of dark sesame oil.
- Serve over rice.
- Makes 4 servings.
- The above is adapted from a recipe that appeared in the Columbus
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 259g | |
| Calories 453 | |
| Calories from Fat 252 | 56% |
| Total Fat 28.53g | 36% |
| Saturated Fat 2.36g | 9% |
| Trans Fat 0.72g | |
| Cholesterol 27mg | 9% |
| Sodium 1898mg | 79% |
| Potassium 486mg | 14% |
| Total Carbs 28.97g | 8% |
| Dietary Fiber 3.1g | 10% |
| Sugars 11.4g | 8% |
| Protein 14.19g | 23% |
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