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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Posting this for nutritional information. Ingredients:
1 lb skinless chicken breast |
vegetable oil (for frying) |
1/4 teaspoon cornstarch |
3 tablespoons chicken broth |
1/4 cup chopped garlic |
1/3 cup sliced water chestnuts |
1/3 cup bamboo shoots or 1/3 cup cooked carrot |
1/2 teaspoon salt |
1/2 teaspoon sugar |
3 tablespoons soy sauce |
1/2 cup water |
1 teaspoon sesame oil |
1 teaspoon dry sherry (or rice wine) |
1/4 teaspoon salt |
1 tablespoon sesame oil |
1 egg white |
Directions:
1. Chop chicken breasts into 2-inch square pieces. Mix marinade ingredients in a medium bowl. Add chicken; mix well. Let stand 20 minutes. Heat vegetable in wok over medium heat 1 minutes. Add chicken pieces. Stir-fry until chicken is almost cooked, 3-4 minutes. Remove chicken, draining well over wok; set aside. Remove all but 4 tablespoons oil from wok. Dissolve cornstarch in chicken broth to make a paste; set aside. Heat oil in wok over medium heat 1 minutes. Add cooked chicken, garlic, water chestnuts and bamboo shoots or carrots. Stir-fry about 2 minutes. Add salt, sugar, soy sauce and water. Cover and cook over low heat for 10 minutes. Add cornstarch paste. Stir-fry until sauce thickens slightly, about 30 seconds. Stir in 1 teaspoons sesame oil. Serve hot.
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