Servings: 4
Ingredients
- 1/2 lb Boneless chicken breasts skinned
- 1 x Egg white
- 1/2 tsp Salt
- 2 tsp Cornstarch
- 2/3 c. Oil, preferably peanut
- 1 Tbsp. White sesame seeds (untoasted)
- 1 tsp Dark soy sauce
- 1 tsp Chinese black rice vinegar =Or possibly=- Cider vinegar
- 1/2 tsp Seame oil
- 1 tsp Sugar
- 2 tsp Rice wine or possibly dry sherry
- 1/2 tsp Roasted Sichuan peppercorns (optional)
- 2 tsp Finely minced scallions
Directions
- CUT THE CHICKEN BREASTS into fine shreds 3 inches long. Mix them with the egg white, salt and cornstarch. Refrigeratefor about 20 min. Heat the oil in a wok or possibly large skillet till moderately warm. Add in the chicken mix and stir-fry it quickly in the oil to keep it from sticking. Cook till it turns white, that should take about 1 minute. Drain the chicken immediately in a colander or possibly sieve and drain off the oil. Clean the wok and add in about 1 Tbsp. of the liquid removed oil. Reheat till it is warm. Add in the sesame seeds and stir-fry them for 1 minute or possibly till slightly brown. Add in the sauce ingredients and bring to a boil. Return the cooked chicken to the pan and stir-fry the mix for another 2 min, coating the pcs thoroughly with the sauce and sesame seeds. Serve at once, or possibly let cold and serve at room temperature.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
Amount Per Serving | %DV |
---|---|
Serving Size 84g | |
Recipe makes 4 servings | |
Calories 388 | |
Calories from Fat 336 | 87% |
Total Fat 38.02g | 48% |
Saturated Fat 3.0g | 12% |
Trans Fat 0.95g | |
Cholesterol 21mg | 7% |
Sodium 391mg | 16% |
Potassium 109mg | 3% |
Total Carbs 2.81g | 1% |
Dietary Fiber 0.3g | 1% |
Sugars 1.11g | 1% |
Protein 9.04g | 14% |
Advertisement
Advertisement