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Ingredientes
- 6 x boneless skinless chicken breast halves
- 2 Tbsp. soy sauce
- 2 Tbsp. dry sherry
- 2 tsp cornstarch
- 1 1/2 tsp sesame oil
- 6 x dry black mushrooms
- 1/2 lb medium raw shrimp, shelled, deveined and coarsely minced
- 1/3 c. sliced water chestnuts
- 1 Tbsp. chopped ginger
- 1/2 c. distilled white vinegar
- 1/2 c. water
- 1/3 c. packed brown sugar
- 3 Tbsp. ketchup
- 1/4 tsp salt
- 1/4 tsp warm pepper sauce
- 1 x green onion, cut into 2 inch slivers
- 2 tsp cornstarch dissolved in 1 Tbsp. water
Direcciones
- Butterfly the chicken breasts. Combine marinade ingredients in a bowl. Add in chicken and turn to coat. Chill for 30 min.
- Soak mushrooms in hot water to cover for 30 min; then drain, throw away stems and thinly slice caps. Place mushrooms in a bowl with shrimp, water chestnuts and ginger; mix well.
- Place chicken on work surface. On each piece, place 1/6 of shrimp mix.
- Roll up breasts; don't mix in sides. Place rolls, seam side down, in an oiled shallow baking pan. Cover and refrigerateas long as overnight.
- Preheat oven to 350 degrees. Bake chicken, uncovered, till juices run clear when chicken is pierced, 30 to 35 min. Meanwhile prepare sauce: Combine vinegar, water, brown sugar, ketchup, salt and warm pepper sauce in a small pan; bring to a boil. Add in green onion and cook for 30 seconds. Add in cornstarch solution and cook, stirring, till sauce boils and thickens.
- Cut each breast into 4 or possibly 5 slices and rearrange in its original shape. Spoon sauce over each serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 566g | |
| Recipe makes 2 servings | |
| Calories 617 | |
| Calories from Fat 69 | 11% |
| Total Fat 7.72g | 10% |
| Saturated Fat 1.4g | 6% |
| Trans Fat 0.04g | |
| Cholesterol 253mg | 84% |
| Sodium 1726mg | 72% |
| Potassium 1094mg | 31% |
| Total Carbs 69.78g | 19% |
| Dietary Fiber 1.0g | 3% |
| Sugars 43.22g | 29% |
| Protein 59.68g | 95% |
