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Ingredientes
- 1 c. All-purpose flour, (250ml)
- 1 3/4 c. Water, (430ml)
- 1/2 x Salt
- 1/4 x Baking pwdr
- 3 whl chicken breasts
- 1 piece fresh ginger root, (2x1 inches or possibly 5x2.5 cm)
- 8 x Green onions
- 1 can Mangoes, (15 ounces or possibly 425g)
- 3 c. Vegetable oil, (750ml)
- 3 Tbsp. White vinegar, (45ml)
- 3 Tbsp. Dry sherry, (45ml)
- 4 tsp Soy sauce, (20ml)
- 2 tsp Sugar, (10ml)
- 2 tsp Corn-starch, (10ml)
- 2 tsp Instant chicken bouillon granules, (10ml)
- 1 tsp Sesame oil, (5ml)
Direcciones
- (Everything should be prepared before cooking) 1.Combine flour, 1 c.
- (250ml) of the water, the salt and baking pwdr in a medium size bowl.
- Beat with whisk till blended. Let stand 15 min.
- 2.Cut skinless and boneless chicken into 1/4 inch (1 cm) wide strips. Mix them into flour mix.
- 3.Cut ginger into wafer-thin slices. Cut onions into 1/2 inch (1.5cm)
- pcs. Drain mangoes and cut into 1/2 inch wide (1.5cm) strips.
- 4.Heat vegetable oil in wok over high heat till it reaches 375F (190C).
- Add in chicken, one strip at a time. Cook till golden brown, in about 3 to 5 min.
- 5.Leave about 1 Tbsp. (15ml) oil in the wok. Reduce heat to medium.
- Add in ginger to oil in wok. Stir-fry till ginger is light brown.
- 6.Combine remaining 3/4 c. (180ml) water, the vinegar, sherry, soy sauce, sugar, cornstarch, bouillon and sesame oil. Carefully add in to ginger all at once. Cook and stir till mix boils. Add in onions. Reduce heat and simmer 3 min.
- 7.Mix chicken and mangoes into soy sauce mix. Cook and stir 2 min.
- Serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 346g | |
| Recipe makes 6 servings | |
| Calories 1220 | |
| Calories from Fat 1031 | 85% |
| Total Fat 116.54g | 146% |
| Saturated Fat 10.12g | 40% |
| Trans Fat 2.9g | |
| Cholesterol 45mg | 15% |
| Sodium 256mg | 11% |
| Potassium 307mg | 9% |
| Total Carbs 26.98g | 7% |
| Dietary Fiber 1.7g | 6% |
| Sugars 7.84g | 5% |
| Protein 17.48g | 28% |
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