Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Egg white 1/4 c Chicken broth
1 tb Cornstarch plus 2 teaspoons 1 tb Rice wine vinegar
2 tb Soy sauce 1/2 c Chinese chili paste with
1 Garlic clove, minced -garlic
1 lb Chicken breasts, boneless, 1 tb Asian sesame oil
-skinless, cut into 1/2-inch 3 tb Vegetable oil
-cubes 1 Onion, medium, chopped

1. In a medium bowl, combine egg white, 1 tablespoon cornstarch, soy
sauce, and garlic. Blend well. Add chicken and toss to coat.
2. In a small bowl, dissolve remaining 2 teaspoons cornstarch in 1/4
cup cold water. Add chicken broth, vinegar, chili paste, and sesame
oil; stir to blend. Set sauce aside.
3. In a wok, heat 1 tablespoon vegetable oil over high heat until
hot. Add onion and stir-fry until softened, 2 to 3 minutes. Remove
to a plate. 4. In same wok, heat remaining 2 tablespoons oil over
high heat, swirling to coat sides of pan. Add chicken mixture and
stir-fry until meat is white throughout and cooked through, about 3
minutes. Return onion to wok.
5. Stir sauce and add to wok. Cook over high heat, stirring, until
sauce boils and thickens, 1 to 2 minutes.

Browse by categories