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Ingredients
- 2 lrg Boned chicken breasts
- 1 Tbsp. Corn starch
- 1 x Egg white
- 1 1/2 tsp Salt
- 1 Tbsp. Rice wine
- 1/2 tsp Sugar
- 4 Tbsp. Oil
- 2 x Chili peppers, seeded, diced
- 1 tsp Scraped ginger root
- 1 tsp Cornstarch dissolved in 2 tsp. water
- 1/2 c. Toasted pine nuts
- 12 x Tender lettuce leaves, rinsed, liquid removed
Directions
- Remove skin from chicken breasts. Cut meat horizontally into paper-thin slices, then cut slices into shreds approximately 1/8 inch wide. Place chicken shreds in a bowl. Sprinkle on the cornstarch and toss till coated.
- Then add in the egg white, salt, wine, and sugar. Toss well.
- Place a wok over high heat. Add in 1 Tbsp. of the oil and heat till just smoking. Add in the chili peppers and stir fry for 1 minute. Remove with a spoon and place in a small bowl. Add in remaining 3 Tbsp. of oil and heat. Stir fry ginger for a few seconds, then add in the chicken. Stir fry for 1 to 2 min till chicken if white and hard. Transfer chili peppers to wok. Give cornstarch mix a stir and pour into the wok. Stir well, till all the ingredients are glossy. Transfer mix to large serving platter and top with toasted pine nuts. To serve, chicken mix is placed in center of lettuce leaf, that is rolled loosely.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1304g | |
| Calories 1536 | |
| Calories from Fat 1029 | 67% |
| Total Fat 117.79g | 147% |
| Saturated Fat 14.03g | 56% |
| Trans Fat 1.74g | |
| Cholesterol 178mg | 59% |
| Sodium 3876mg | 162% |
| Potassium 2673mg | 76% |
| Total Carbs 43.92g | 12% |
| Dietary Fiber 10.4g | 35% |
| Sugars 11.39g | 8% |
| Protein 77.38g | 124% |
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