| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Meats, Vegetables, Grains | October 199 | 1 | Servings | |
INGREDIENTS
| 1 | Egg white | |
| 1 | T | Plus 1 teaspoon cornstarch |
| 1 | Whole boneless skinless | |
| chicken breast about | ||
| 3/4 | ||
| pound | ||
| cut into 3/4-inch | ||
| pieces | ||
| 2 | pt | Brussels sprouts, trimmed |
| and halved | ||
| or if large | ||
| quartered | ||
| 1/4 | c | Peanut or vegetable oil |
| 1 | Shallot, minced | |
| 1 | Garlic clove, minced | |
| 1 | T | Plus 1 teaspoon minced |
| peeled fresh | ||
| gingerroot | ||
| 1 | Red bell pepper, cut into | |
| 3/4-inch | ||
| pieces | ||
| 6 | Scallions, cut diagonally | |
| into | ||
| 3/4-inch pieces | ||
| about 1 1/4 cups | ||
| 3 | T | Soy sauce |
| 1 | t | Sugar |
| 1 1/2 | T | Rice vinegar, available at |
| Oriental markets | ||
| and many | ||
| supermarkets | ||
| 1/3 | c | Chicken broth |
| 1 | t | Oriental sesame oil |
| 1 | t | Cold water |
| A, 8-ounce can water | ||
| chestnuts sliced | ||
| thin blanched in | ||
| boiling water for | ||
| 30 seconds and | ||
| refreshed under | ||
| cold water |
INSTRUCTIONS
In a bowl whisk together the egg white and 1 tablespoon of the cornstarch, add the chicken, and let the mixture stand for 10 minutes. In a large saucepan of boiling salted water cook the Brussels sprouts for 2 1/2 minutes, or until they are just crisp-tender, drain them in a colander, and refresh them under cold water. Heat a wok over moderately high heat and in it heat the peanut oil until it is hot but not smoking. Add the chicken, drained, stir-fry it for 45 seconds to 1 minute, or until it is opaque and just firm, and transfer it with a slotted spoon to a bowl. Heat the oil remaining in the wok until it is hot but not smoking and in it stir-fry the shallot, the garlic, and the gingerroot for 30 seconds. Add the bell pepper and stir-fry the mixture for 2 minutes. Add the scallions and the Brussels sprouts and stir-fry the mixture for 1 minute. In a small bowl whisk together the soy sauce, the sugar, the vinegar, the broth, the sesame oil, the remaining 1 teaspoon cornstarch, and the cold water, make a well in the center of the vegetables, and whisk the soy sauce mixture into the well. Bring the liquid to a boil, stir together the vegetable mixture to combine it well,and simmer it for 1 minute. Stir in the chicken and the water chestnuts, season the stir-fry with salt and pepper, and cook it for 30 seconds, or until the chicken is heated through. Serves 6. Gourmet October 1992 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 3225
Calories From Fat: 669
Total Fat: 75.9g
Cholesterol: 955.4mg
Sodium: 4662.9mg
Potassium: 4404.3mg
Carbohydrates: 479.1g
Fiber: 39g
Sugar: 149.9g
Protein: 163.3g