Preparation time: 15 minutes + 30 minutes marinating
Total cooking time: 10 minutes
Serves: 4
Ingredients:
1 egg, lightly beaten
2 teaspoons cornstarch
2.1 teaspoon salt
4.1 tsp grated ginger
500g (1lb) chicken breast, cut into thin strips
3 tablespoons oil
Lemon Sauce
2 teaspoons cornstarch
1 1 / 2 tablespoons powdered sugar
2 tablespoons lemon juice
04:03 cup (185ml / 6 fl oz.) Chicken broth
2 teaspoons soySauce
1 teaspoon dry sherry
Directions:
1st Combine the egg whites give the cornstarch, salt and ginger in a bowl. Add all the chicken and mix it well to coat in marinade. Let it marinate in the refrigerator for about 30 minutes.
2nd Heat the oil in a wok, swirling it gently to coat the side. Empty take the chicken, discarding the marinade and stir fry until it is cooked well, but not really browned and remove from the wok.
3rd To the lemon and the sauceMix the cornstarch with 2 tablespoons water until it becomes a smooth paste. Add to the wok with all other ingredients for the sauce. Stir and cook for about 1 minute or so. Return all the chicken to the wok and stir to coat it with all the sauce. You can serve immediately.
Nutritional value:
Protein 30 g;
15 g fat;
10 g carbohydrates;
Dietary fiber 0 g;
Iodide 65 mg cholesterol;
Energy 1315kJ (315cal)
NOTE:
1st Cut chicken breast fillets in allthin strips on the diagonal - they tend to stick together better.
2nd Drain the chicken out of the marinade and stir fry until it is cooked well, but not browned.
3rd Mix all the cornstarch and a little water until it forms a paste and add to the wok with the other ingredients for the sauce.
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