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Serves
3 to 4
Ingredients:
3 -
4 chicken breasts, skinned and boned
2 egg whites
2 tablespoons
cornstarch (corn flour)
Sauce:
2 tablespoons sherry cooking wine
1 tablespoon barbeque sauce
2 tablespoons sesame oil
1 tablespoon soy sauce
2 tablespoon brown sugar
1/4 teaspoon cayenne pepper
1/2 - 1 teaspoon crushed dried chilies
1 tablespoon
ginger, minced
4 carrots, cut into thin strips
3 green onions, chopped
1/2 red pepper, sliced
1/2 green pepper, sliced
Directions:
1. Partially freeze chicken breasts. Cut into
strips.
2. Combine sauce ingredients and set aside.
3. Mix together egg whites and
cornstarch.
4. Coat chicken in
cornstarch
mixture.
5. Heat wok. Fry chicken strips in oil until they
turn white.
6. Add 1 tablespoon oil to wok. Add vegetables and
stir-fry for 30 seconds.
7. Add sauce to vegetables.
8. When boiling, add chicken.
9. Stir-fry 1 to 2 minutes. Serve with rice.
More delicious Chinese recipes are available in ChineseFoodDIY's cookbook
"Real & Healthy
Chinese Cooking". |
