Directions:
- Cut the chicken breasts into strips 3 inches long.
- Combine the chicken strips with the egg white and cornflour in a bowl and put it into the refrigerator for about 20 minutes.
- Heat the oil in a wok or deep frying pan until it is moderately hot.
- Add the chicken strips and stir them quickly in the oil to keep them from sticking.
- Cook the strips until they turn white. (This takes about a minute).
- Drain the breasts immediately in a colander or sieve. (The oil may be saved for future stir-fried chicken dishes).
- Wipe the wok or pan clean and re-heat it.
- Add all of the sauce ingredients except for the cornflour mixture.
- Bring to the boil over a high heat and then add the cornflour mixture.
- Simmer for 1 minute.
- Return the chicken strips to the sauce and stir-fry them long enough to coat them all well with the sauce.
- Turn onto a platter and serve at once.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 249.18 Kcal (1043 kJ) | ||
| Calories from fat | 174.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.43g | 30% | |
|---|---|---|---|
| Cholesterol | 34.02mg | 11% | |
| Sodium | 391.46mg | 16% | |
| Potassium | 207.04mg | 4% | |
| Total Carbs | 5.89g | 2% | |
| Sugars | 1.92g | 8% | |
| Dietary Fiber | 0.04g | 0% | |
| Protein | 13.2g | 26% | |
| Vitamin C | 2.5mg | 4% | |
| Iron | 0.1mg | 0% | |
| Calcium | 5.1mg | 1% | |
| Amount Per 100 g | |||
| Calories | 209.35 Kcal (877 kJ) | ||
| Calories from fat | 146.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.32g | 30% | |
|---|---|---|---|
| Cholesterol | 28.58mg | 11% | |
| Sodium | 328.89mg | 16% | |
| Potassium | 173.94mg | 4% | |
| Total Carbs | 4.95g | 2% | |
| Sugars | 1.62g | 8% | |
| Dietary Fiber | 0.03g | 0% | |
| Protein | 11.09g | 26% | |
| Vitamin C | 2.1mg | 4% | |
| Iron | 0.1mg | 0% | |
| Calcium | 4.3mg | 1% | |
* 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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