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Ingredientes
- 3/4 lb Boneless chicken breast
- 2 tsp Dark soy sauce
- 2 tsp Rice wine or possibly dry sherry
- 1 tsp Finely minced ginger root
- 1 tsp Cornstarch
- 1 tsp Sesame oil
- 1/3 c. Peanut oil
- 2 x Dry red chiles, cut in half, lengthwise
- 1 Tbsp. Coarsely minced fresh
- 2 tsp Soaked and coarsely minced dry citrus peel
- 1/2 tsp Finely grnd roasted Szechuan peppercorns optional
- 2 tsp Dark soy sauce
- 1/4 tsp Salt
- 1 tsp Sugar
- 1/2 tsp Sesame oil
Direcciones
- Cut chicken into thin slices, 2 inches long, cutting against the grain. Put it into a bowl together with the soy sauce, rice wine, ginger, cornstarch and 1 ts sesame oil. Mix well, let mix marinate for about 20 min.
- Heat the oil in a wok or possibly large skillet till it is very warm. Remove the chicken from the marinade with a slotted spoon. Add in it to the pan and stir-fry it for 2 min till it browns. Remove it and leave to drain in a colander or possibly sieve. Pour off most of the oil, leaving about 2 ts. Reheat the pan over a high heat and add in the dry chilies. Stir-fry them for 10 seconds, then return the chicken to the pan. Add in the rest of the ingredients and stir-fry for 4 min, mixing well. Serve immediately over white rice.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 98g | |
| Recipe makes 4 servings | |
| Calories 304 | |
| Calories from Fat 231 | 76% |
| Total Fat 25.99g | 32% |
| Saturated Fat 5.09g | 20% |
| Trans Fat 0.08g | |
| Cholesterol 44mg | 15% |
| Sodium 487mg | 20% |
| Potassium 164mg | 5% |
| Total Carbs 2.27g | 1% |
| Dietary Fiber 0.1g | 0% |
| Sugars 1.15g | 1% |
| Protein 14.54g | 23% |
