A Recipe A Day- Garlic Chicken

CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs, Vegetables		Spring, To send to	4	Servings

INGREDIENTS

4		Boneless, skinless chicken
		breast halves
		about one lb.
1		Egg white
1	T	Cornstarch
1	T	Dry white wine or sherry
4		Green onions
1	t	Gingerroot, minced
6		Cloves fresh garlic, minced
2	T	Vegetable oil
		Hot cooked rice
1	t	Crushed Chili Paste, Sambal
		Oelek
		Or More To Taste
2	t	Sugar
1	t	Cornstarch
2	t	Rice vinegar
1	T	Water
2	T	Dry white wine or sherry
2	T	Soy sauce

INSTRUCTIONS

Place chicken breasts in freezer for 1 to 2 hours or until very firm
but not frozen solid. Slice crosswise into thin shreds.  In small bowl,
lightly beat egg white, then mix in 1 TBS cornstach  and 1 TBS wine,
stirring until cornstarch is dissolved. Add chicken  and mix well to
coat all pieces. Let stand at room temperature 30  minutes.  Meanwhile,
slice green onions on the diagonal into very thin slices.  Mince
gingerroot and garlic. Combine Sauce ingredients, mixing well.  Heat
wok or frying pan, add oil, and stir-fry chicken until no longer  pink.
Remove chicken with a slotted spoon. Add onions, ginger and  garlic to
wok and stirfry about 30 seconds, until ginger and garlic  are fragrant
but not brown. Return chicken to wok, restir sauce  ingredients and add
to wok. Cook, stirring constantly, until mixture  is well combined, hot
and bubbly and thickens slightly. Turn off heat  and splash with about
1 tsp of dark sesame oil.  Serve over rice. Makes 4 servings.  The
above is adapted from a recipe which appeared in the Columbus  Dispatch
Aug 1993.  By SuzyWert@aol.com on Jun 13, 1998, converted by MM_Buster
v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 326 Calories From Fat: 102 Total Fat: 11.4g Cholesterol: 73.1mg Sodium: 988.8mg Potassium: 502mg Carbohydrates: 20.4g Fiber: <1g Sugar: 3.2g Protein: 33.7g