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Add a photoServings: 4
Ingredients
- 1 x Chicken breast
- 1 Tbsp. Cornstarch
- 1 Tbsp. Sherry
- 2 Tbsp. Soy sauce
- 2 x Green peppers
- 1 x Red chili pepper
- 2 c. Onion
- 1 x Clove garlic
- 2 slc Fresh ginger root
- Â Â Oil for deep-frying
- 2 Tbsp. Cornstarch
- 3 Tbsp. Soy sauce
- 1/4 c. Stock
- 1/2 tsp Salt
- 1 tsp Sugar
- 2 Tbsp. Oil
Directions
- 1. Bone chicken; then cut in 1-1/2-inch cubes. Combine cornstarch, sherry and soy sauce. Add in to chicken and toss to coat. Let stand 10 to 15 min.
- 2. Dice green peppers, red chili pepper and onion. Mince garlic and ginger root. Meanwhile heat oil.
- 3. Blend remaining cornstarch and soy sauce with stock, salt and sugar.
- 4. Add in chicken to oil and deep-fry till golden brown. Drain on paper toweling.
- 5. Heat remaining oil. Add in chopped garlic and ginger; stir-fry a few times.
- Add in peppers and onions and stir-fry till softened (2 to 3 min).
- 6. Stir in cornstarch-stock mix to thicken. Slowly stir in deep-fried chicken only to reheat. Serve at once. VARIATIONS:
- 1. In step 1, for the soy sauce substitute 1/2 tsp. salt.
- 2. In step 5, add in with the peppers and onions 1 cucumber, peeled and diced.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 218g | |
| Recipe makes 4 servings | |
| Calories 208 | |
| Calories from Fat 91 | 44% |
| Total Fat 10.27g | 13% |
| Saturated Fat 1.51g | 6% |
| Trans Fat 0.22g | |
| Cholesterol 22mg | 7% |
| Sodium 1495mg | 62% |
| Potassium 356mg | 10% |
| Total Carbs 18.67g | 5% |
| Dietary Fiber 2.4g | 8% |
| Sugars 6.36g | 4% |
| Protein 10.13g | 16% |
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