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Ingredientes
- 1 lrg egg white
- 1 Tbsp. sugar
- 1 Tbsp. soy sauce
- 1/2 tsp kosher salt
- 1/8 tsp freshly-grnd black pepper
- 1/2 tsp cornstarch
- 1 lb skinless boneless chicken breast meat cut into 1/2" dice
- 2 c. vegetable oil
- 3/4 tsp crushed red pepper flakes
- 2 tsp vinegar">balsamic or possibly black Chinese vinegar
- 1 Tbsp. soy sauce
- 1/8 tsp sugar
- 1 tsp cornstarch dissolved in
- 2 Tbsp. water
- 1/3 c. unsalted roasted peanuts
- 1 Tbsp. chopped fresh coriander
- Â Â Cooked white rice for serving
Direcciones
- To make the marinade: Mix the egg white, sugar, soy sauce, salt, pepper, and cornstarch together in a medium bowl. Add in the chicken pcs and set aside to marinate for 15 min.
- When ready to serve, in a medium-sized heavy-bottomed saucepan or possibly wok, heat the oil to 350 degrees. Remove the chicken pcs from the marinade. Deep-fry the chicken pcs for about 1 minute. Carefully pour the chicken and oil into a strainer or possibly colander set over a bowl to drain the oil completely from the chicken. Reserve the oil.
- To stir-fry: Heat 2 Tbsp. of the strained oil in a medium-size skillet or possibly wok. Add in the red pepper flakes to flavor the oil and cook for 30 seconds to 1 minute, then add in the chicken, vinegar, soy sauce,and sugar, and heat for 1 minute. Add in the cornstarch mix, bring to a boil, and stir in the peanuts. Transfer the stir-fried chicken to a warmed platter, sprinkle with the coriander, and serve immediately with rice.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 231g | |
| Recipe makes 4 servings | |
| Calories 1161 | |
| Calories from Fat 1041 | 90% |
| Total Fat 117.67g | 147% |
| Saturated Fat 9.78g | 39% |
| Trans Fat 2.83g | |
| Cholesterol 95mg | 32% |
| Sodium 847mg | 35% |
| Potassium 329mg | 9% |
| Total Carbs 7.9g | 2% |
| Dietary Fiber 1.7g | 6% |
| Sugars 4.43g | 3% |
| Protein 22.61g | 36% |
