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Ingredients
- 2 whole chicken breasts, about 1 pound
- 1 teaspoon salt
- 1 egg white
- 1 tbsp. cornstarch
- Vegetable oil
- 1/2 c. walnut halves
- 1 lg. green pepper
- 2 med. carrots
- 1/2 c. canned whole water chestnuts, diced
- 2 tbsp. bean sauce
- 2 tbsp. sugar
- 1/4 c. chicken stock
- 1 tbsp. sherry
Directions
- Remove bones and skin from chicken; cut chicken into 1/2 inch pcs. Add in salt, egg whites, and cornstarch. Mix thoroughly with hands. Cut green peppers into 1/2 inch pcs. Peel and dice the carrots. Place carrots in boiling water. Cover and cook 1 minute. Pour carrots into a colander and rinse under running cool water; drain.
- Deep fry chicken cubes in deep warm oil 2 min. Remove and drain. In the same oil over LOW HEAT, deep fry walnut halves in strainer till golden. Set aside. Drain oil. Reheat 2 Tbsp. oil in wok. Add in bean sauce. Stir 2-3 min. Lower heat. Add in sugar. Stir 30 seconds, then add in chicken stick and sherry. Stir till dark brown. Turn up heat. Return cooked chicken and vegetables mix to wok. Stir fry quickly for about 1 minute. Remove to a serving platter. Garnish with fried walnuts and serve warm. 4-5 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 198g | |
| Recipe makes 4 servings | |
| Calories 284 | |
| Calories from Fat 101 | 36% |
| Total Fat 11.52g | 14% |
| Saturated Fat 2.38g | 10% |
| Trans Fat 0.08g | |
| Cholesterol 45mg | 15% |
| Sodium 734mg | 31% |
| Potassium 466mg | 13% |
| Total Carbs 26.88g | 7% |
| Dietary Fiber 2.0g | 7% |
| Sugars 9.07g | 6% |
| Protein 17.45g | 28% |
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