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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. Oil, preferably peanut
- 2 x Dry red chiles, cut in half lengthwi
- 1 Tbsp. Minced fresh orange peel Or possibly
- 2 tsp Dry citrus peel, (soaked & coarsely c
- 1/2 tsp Roasted Sichuan peppercorns, (finely grnd), opt
- 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 or possibly sherry, ginger, cornstarch and 1 tsp. sesame oil. Mix well, and then let the 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 tsp.. Reheat the pan over a high heat and then add in the dry chiles. Stir-fry them for 10 seconds, and then return the chicken to the pan. Add in the rest of the ingredients and stir-fry for 4 min, mixing well. Serve the dish at once.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 99g | |
| Recipe makes 4 servings | |
| Calories 306 | |
| Calories from Fat 232 | 76% |
| Total Fat 26.16g | 33% |
| Saturated Fat 3.4g | 14% |
| Trans Fat 0.55g | |
| Cholesterol 44mg | 15% |
| Sodium 487mg | 20% |
| Potassium 166mg | 5% |
| Total Carbs 2.51g | 1% |
| Dietary Fiber 0.2g | 1% |
| Sugars 1.21g | 1% |
| Protein 14.56g | 23% |
