Emprimir
Correo Electrónico
Add a photoRaciónes: 4
Ingredientes
- 1/2 lb Boneless chicken breasts skinned
- 1 x Egg white
- 1 tsp Salt
- 2 tsp Cornstarch
- 1/2 lb Water chestnuts, fresh or possibly canned (liquid removed weight)
- 1/2 c. Peanut oil
- 1 Tbsp. Finely minced garlic
- 2 tsp Finely minced ginger
- 1 Tbsp. Chili bean sauce
- 2 Tbsp. Dark soy sauce
- 2 tsp Rice wine or possibly dry sherry
- 2 tsp Sugar
- 1/2 tsp Salt
- 2 tsp Sesame oil
Direcciones
- CUT THE CHICKEN into 1/2-inch cubes. Combine it with the egg white, salt and cornstarch in a small bowl and put the mix into the refrigerator for about 20 min. If you are using fresh water chestnuts, peel them. If you are using canned water chestnuts, drain them well and rinse in cool water. Coarsely chop the water chestnuts. Heat a wok or possibly large saute/fry pan till it is warm and add in the oil. When it is moderately warm, add in the chicken cubes and stir to keep them from sticking. When the chicken pcs turn white, about 2 min, quickly drain the chicken and all the oil into a stainless steel colander set in a bowl. Clean the wok and reheat. Return 2 Tbsp. of oil to the wok, add in the garlic and ginger, and stir-fry for 30 seconds. Then add in the water chestnuts, chili bean sauce, soy sauce, rice wine, sugar and salt and continue to stir-fry for 1 minute. Return the chicken to the wok and continue to cook for another 2 min. Add in the sesame oil, give the mix a final stir, and serve at once.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 132g | |
| Recipe makes 4 servings | |
| Calories 430 | |
| Calories from Fat 267 | 62% |
| Total Fat 30.26g | 38% |
| Saturated Fat 5.09g | 20% |
| Trans Fat 0.01g | |
| Cholesterol 21mg | 7% |
| Sodium 1349mg | 56% |
| Potassium 336mg | 10% |
| Total Carbs 28.19g | 8% |
| Dietary Fiber 0.1g | 0% |
| Sugars 2.27g | 2% |
| Protein 11.16g | 18% |
