 |
Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
|
serve with boiled rice. Ingredients:
500 g boneless skinless chicken breasts |
1 tablespoon cornstarch |
50 g green onions |
1 teaspoon minced gingerroot |
3 teaspoons minced fresh garlic |
2 tablespoons vegetable oil |
1 teaspoon crushed chili paste (to taste) |
1 teaspoon low calorie sweetener |
1 teaspoon cornstarch |
2 teaspoons rice vinegar |
2 tablespoons water |
2 tablespoons soy sauce |
Directions:
1. Place chicken breasts in freezer for 1 to 2 hours or until very firm.
2. but not frozen solid. Slice crosswise into thin shreds. In small bowl,.
3. mix 1 TBS cornstach and 1 TBS water,.
4. stirring until cornstarch is dissolved. Add chicken and mix well to coat.
5. all pieces. Let stand at room temperature 30 minutes.
6. Meanwhile, slice green onions on the diagonal into very thin slices.
7. Mince gingerroot and garlic. Combine Sauce ingredients, mixing well. Heat.
8. wok or frying pan, add oil, and stir-fry chicken until no longer pink.
9. Remove chicken with a slotted spoon. Add onions, ginger and garlic to wok.
10. and stirfry about 30 seconds, until ginger and garlic are fragrant but not.
11. brown. Return chicken to wok, restir sauce ingredients and add to wok.
12. Cook, stirring constantly, until mixture is well combined, hot and bubbly.
13. and thickens slightly. Turn off heat.
|
|