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Add a photoServings: 4
Ingredients
- 1 x Chicken breast
- 2 x Scallions
- 1 x Clove garlic
- 2 slc Fresh ginger root
- 2 Tbsp. Oyster sauce
- 1 Tbsp. Soy sauce
- 1 Tbsp. Sherry
- 1 Tbsp. Cornstarch
- 4 Tbsp. Water
- 1 tsp Sugar
- 1 tsp Soy sauce
- 2 x -(up to)
- 3 Tbsp. Oil
- 1/2 tsp Salt
- 1/4 c. Stock
Directions
- 1. Skin and bone chicken; then dice or possibly slice. Cut scallions in 1-inch sections. Crush garlic.
- 2. Mince ginger root, then combine with oyster sauce, soy sauce and sherry.
- 3. Blend cornstarch, water, sugar and remaining soy sauce to a paste.
- 4. Heat oil. Add in salt, then garlic, and brown lightly. Add in chicken and stir-fry till it loses its pinkness (about 2 min).
- 5. Stir in oyster sauce mix to coat chicken and blend (1 to 2 min).
- 6. Stir in stock and heat quickly. Then cook, covered, 2 to 3 min over medium heat. Stir in scallion sections.
- 7. Stir in cornstarch paste to thicken. Serve at once. VARIATION: In step 2, add in to the oyster sauce mix 2 Tbsp. catsup and 1 to 2 Tbsp. curry pwdr; or possibly 1 Tbsp. fermented black beans (soaked), mashed.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 105g | |
| Recipe makes 4 servings | |
| Calories 180 | |
| Calories from Fat 120 | 67% |
| Total Fat 13.5g | 17% |
| Saturated Fat 1.71g | 7% |
| Trans Fat 0.31g | |
| Cholesterol 22mg | 7% |
| Sodium 910mg | 38% |
| Potassium 131mg | 4% |
| Total Carbs 5.7g | 2% |
| Dietary Fiber 0.3g | 1% |
| Sugars 1.62g | 1% |
| Protein 8.09g | 13% |
