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Ingredientes
- 4 x boneless skinless chicken breast halves
- 1 x egg white
- 1 Tbsp. cornstarch
- 1 Tbsp. dry white wine or possibly sherry
- 4 x green onions
- 1 tsp chopped gingerroot
- 3 tsp chopped fresh garlic
- 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 Tbsp. cornstarch and 1 Tbsp. 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 stir-fry 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 thickened slightly. Turn off heat and splash with about 1 tsp. of dark sesame oil. Serve over rice.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 101g | |
| Recipe makes 4 servings | |
| Calories 152 | |
| Calories from Fat 66 | 43% |
| Total Fat 7.42g | 9% |
| Saturated Fat 0.67g | 3% |
| Trans Fat 0.19g | |
| Cholesterol 27mg | 9% |
| Sodium 495mg | 21% |
| Potassium 211mg | 6% |
| Total Carbs 7.47g | 2% |
| Dietary Fiber 0.6g | 2% |
| Sugars 2.86g | 2% |
| Protein 11.62g | 19% |
