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Raciónes: 4

Ingredientes

Cost per serving $0.90 view details
  • 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

  1. Place chicken breasts in freezer for 1 to 2 hrs or possibly till very hard but not frzn solid. Slice crosswise into thin shreds.
  2. 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.
  3. Meanwhile, slice green onions on the diagonal into very thin slices. Mince gingerroot and garlic. Combine sauce ingredients, mixing well.
  4. 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.
  5. 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.
  6. 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%
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