Directions:
- Slice chicken longways into thin'shreds' (This is easier if chicken is ever so slightly frozen).
- In small bowl lightly beat egg white, then ad cornstarch and wine, mixing until cornstarch is disolved.
- Add chicken and mix well, coating all pieces.
- Let stand at room temp for 30 minutes.
- Combine all sauce ingredients, mixing well.
- Heat oil in pan or wok and stir fry chicken until no longer pink.
- Remove chicken with slotted spoon.
- Add onions, ginger and garlic to wok and stir fry about 30 seconds, just until garlic/ginger are fragrant but not browned.
- Return chicken, restir sauce ingredients and add to wok.
- Cook, stirring constantly, until mixture is well combined and slightly thickened.
- Turn off heat and splash in a tiny bit of dark sesame oil.
- Serve over rice or udon noodles.
- Accompany with wilted spinach, pickled chinese vegetables or seaweed salad.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 344.56 Kcal (1443 kJ) | ||
| Calories from fat | 125.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.9g | 21% | |
|---|---|---|---|
| Cholesterol | 139.24mg | 46% | |
| Sodium | 1284.45mg | 54% | |
| Potassium | 734.87mg | 16% | |
| Total Carbs | 5.67g | 2% | |
| Sugars | 1.65g | 7% | |
| Dietary Fiber | 0.41g | 2% | |
| Protein | 49.36g | 99% | |
| Vitamin C | 3.1mg | 5% | |
| Iron | 0.3mg | 2% | |
| Calcium | 23.9mg | 2% | |
| Amount Per 100 g | |||
| Calories | 115.36 Kcal (483 kJ) | ||
| Calories from fat | 41.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.66g | 21% | |
|---|---|---|---|
| Cholesterol | 46.62mg | 46% | |
| Sodium | 430.04mg | 54% | |
| Potassium | 246.04mg | 16% | |
| Total Carbs | 1.9g | 2% | |
| Sugars | 0.55g | 7% | |
| Dietary Fiber | 0.14g | 2% | |
| Protein | 16.53g | 99% | |
| Vitamin C | 1mg | 5% | |
| Iron | 0.1mg | 2% | |
| Calcium | 8mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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