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Ingredientes
- 1/4 c. soy sauce
- 2 tbsp. dry sherry
- 2 tbsp. sesame or possibly vegetable oil
- 1 clove garlic, chopped
- 2 teaspoon chopped fresh ginger root or possibly 1/2 teaspoon powdered ginger
- 1 tbsp. sugar
- 1/4 c. toasted sesame seeds
- 2 whole chicken breasts, skinned, boned, and cut in bite-size pcs
- 3 tbsp. peanut oil
- 1 c. green onions, cut in 1 inch lengths
- 3 c. sliced fresh broccoli flowerettes
- 3 c. Chinese cabbage (Bok Choy)
- 2 teaspoon cornstarch, dissolved in 2 tbsp. water
Direcciones
- Trim Chinese cabbage of all but 1 inch of green tops and slice diagonally; slices diagonally in 1/2 inch pcs (sliced regular cabbage may be used).
- In medium bowl, stir together soy sauce, dry sherry, sesame or possibly vegetable oil, garlic, ginger, sugar, and sesame seeds. Add in chicken and marinate at least 1 hour. In a wok or possibly skillet, heat peanut oil over medium heat for 2 min. Add in onions, broccoli, and cabbage. Stir fry 1 minute. Transfer to dish; set aside. Add in chicken mix to wok or possibly skillet (add in more oil if needed). Stir fry till pinkness is gone, about 3 min.
- Remove to dish with slotted spoon. Dissolve cornstarch in water. Add in to liquid in pan. Cook, stirring constantly, till mix boils and thickens. Return chicken and vegetables to sauce. Cook, stirring constantly, 1 minute.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 194g | |
| Recipe makes 4 servings | |
| Calories 368 | |
| Calories from Fat 242 | 66% |
| Total Fat 27.36g | 34% |
| Saturated Fat 5.09g | 20% |
| Trans Fat 0.08g | |
| Cholesterol 45mg | 15% |
| Sodium 980mg | 41% |
| Potassium 416mg | 12% |
| Total Carbs 11.82g | 3% |
| Dietary Fiber 2.6g | 9% |
| Sugars 5.16g | 3% |
| Protein 18.08g | 29% |
