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Add a photoServings: 4
Ingredients
- 1 x Chicken breast
- 1 x Scallion stalk
- 1 Tbsp. Cornstarch
- 2 Tbsp. Soy sauce
- 1 Tbsp. Sherry
- 2 Tbsp. Water
- 1/2 tsp Salt
- 2 Tbsp. Oil
- 2 Tbsp. Oyster sauce
- 1 tsp Sugar
- 1/2 c. Stock
Directions
- 1. Skin and bone chicken; then slice or possibly dice.
- 2. Mince scallion, then combine with cornstarch, soy sauce, sherry, water and salt. Add in to chicken and toss. Let stand 10 to 15 min, turning occasionally.
- 3. Heat oil. Add in chicken and stir-fry till it loses its pinkness (about 2 min).
- 4. Add in oyster sauce and sugar; stir-fry 1 to 2 min more.
- 5. Stir in stock and heat quickly. Then cook, covered, over medium heat, till done (2 to 3 min). Serve at once. VARIATIONS:
- 1. For the scallion, substitute 2 slices fresh ginger root, chopped.
- 2. In step 4, omit the sugar; add in with the oyster sauce 1 c. canned button mushrooms.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 107g | |
| Recipe makes 4 servings | |
| Calories 150 | |
| Calories from Fat 90 | 60% |
| Total Fat 10.12g | 13% |
| Saturated Fat 1.47g | 6% |
| Trans Fat 0.22g | |
| Cholesterol 22mg | 7% |
| Sodium 1109mg | 46% |
| Potassium 128mg | 4% |
| Total Carbs 5.25g | 1% |
| Dietary Fiber 0.2g | 1% |
| Sugars 1.56g | 1% |
| Protein 8.3g | 13% |
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