The General's Chicken for One |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 1 |
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Why order take-out? This is quick and easy and less greasy. Serve over white or fried rice. Adapted from The Pleasure Is All Mine, by Suzanne Pirret. So, I have added optional ingredients that I think improve the dish. Ingredients:
6 ounces boneless skinless chicken breasts, cut into 1/2inch pieces |
2 teaspoons soy sauce |
1 dash white pepper |
1 large egg white, beaten |
4 teaspoons cornstarch |
1/2 teaspoon water |
1 medium garlic clove, minced (about 1 teaspoon) |
1 teaspoon fresh ginger, grated (about 1 inch piece) |
1/2 teaspoon sugar (or more to taste) |
1 teaspoon white wine vinegar (or more to taste) |
1/4 cup chicken broth |
1 teaspoon hoisin sauce (optional) |
1 teaspoon soy sauce (optional) |
peanut oil, for frying |
1 green onion, thinly sliced on the diagonal |
1/2 teaspoon crushed red pepper flakes |
Directions:
1. In a small bowl, combine chicken, soy sauce, pepper, egg white, 3 teaspoons cornstarch; stir until mixed and clumpy.
2. Whisk the remaining cornstarch with water in a cup to form a paste.
3. To the cup add garlic, ginger, sugar, vinegar, chicken broth hoisin sauce (if using), and soy sauce (if using); mix to form a sauce.
4. Heat enough oil in a skillet or wok to measure 1/2 inch deep over medium high heat.
5. Cook chicken, in a single layer, while stir frying, until golden and crisped, about 2 or 3 minutes; drain on paper toweling.
6. Pour out all but 1 teaspoon of the oil, add green onions and red pepper flakes; stir fry 1 minute.
7. Add sauce and cook until thickened, about 1 to 2 minutes.
8. Return chicken to skillet or wok to heat through and coat with sauce.
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