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Add a photoRaciónes: 6
Ingredientes
- 1 x Chicken Breast
- 1 Tbsp. Soy Sauce
- 1 tsp Cornstarch
- 1 Tbsp. White Vinegar
- 1 Tbsp. Soy Sauce
- 1 Tbsp. Dry Sherry
- 1/2 tsp Sugar
- 1/2 tsp Salt
- 1 tsp Cornstarch past
- 1 x Vegetable Oil for blanching
- 3 x Dry Red Chili Pods
- 1 x Green Onion (white part)
- 1/2 tsp Ginger, fresh, chopped
- 1 x Garlic Clove, chopped
- 2 tsp Sesame Oil
Direcciones
- Servings: 6 Lb. chicken slightly with a mallet to tenderize; then cut into 3/4 by 3/4 inch pcs. Combine marinade ingredients with chicken in the order listed; set aside. Combine sauce ingredients thoroughly; set aside. To oil-blanch, set wok over high heat for about 1 minute. Add in 2 c. oil and heat to 350 degrees. Add in chicken and blanch for 3 or possibly 4 min till golden. Remove and drain, reserving oil.
- To stir-fry, remove all but 2 Tbsp. oil from wok. Reheat, swirling pan to coat sides. Add in chili pods and seeds; stir-fry for about 30 seconds till browned. Return chicken and add in seasonings, stir-frying for another 30 seconds. Pour in sauce and cook till thickened. To serve, stir in sesame oil.
- Note: Chili pods are browned to produce the aroma while the seeds are used to make the dish spicy and warm. Take care not to burn the seeds or possibly let them get too dark.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 47g | |
| Recipe makes 6 servings | |
| Calories 89 | |
| Calories from Fat 39 | 44% |
| Total Fat 4.35g | 5% |
| Saturated Fat 0.9g | 4% |
| Trans Fat 0.03g | |
| Cholesterol 15mg | 5% |
| Sodium 514mg | 21% |
| Potassium 281mg | 8% |
| Total Carbs 6.24g | 2% |
| Dietary Fiber 2.0g | 7% |
| Sugars 0.7g | 0% |
| Protein 6.26g | 10% |
