Stir-fried Chicken Shreds
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Grains | Oriental, Poultry | 4 | Servings | |
INGREDIENTS
| 1/2 | lb | Boneless chicken breasts |
| skinned | ||
| 1 | Egg white | |
| 1/2 | t | Salt |
| 1/2 | t | Cornstarch |
| 6 | oz | Fresh bean sprouts |
| 4 | oz | Snow peas, trimmed OR- |
| 4 | oz | Canned water chestnuts |
| drained | ||
| 2/3 | c | Oil, preferably peanut |
| 1 | t | Salt |
INSTRUCTIONS
CUT THE CHICKEN INTO VERY THIN shreds and combine these with the egg white, salt and cornstarch in a bowl. Mix well and chill in the refrigerator for about 20 minutes. Meanwhile, trim the bean sprouts, finely shred the snow peas lengthwise, and shred or slice the water chestnuts. Heat the oil in a wok or large skillet and when it is almost smoking, add the chicken. Stir- fry quickly for 1 minute. Drain the chicken in a colander or sieve immediately. Pour off the oil, leaving 1 tablespoon in the wok. (The rest of the oil may be saved when it is cooled and used for future cooking with chicken.) Reheat the wok and stir-fry the vegetables for 2 minutes. Return the drained chicken to the pan, stir to mix well, and add the salt. Give the mixture a few more stirs and then turn it onto a warm serving platter. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 452
Calories From Fat: 338
Total Fat: 38.2g
Cholesterol: 48.2mg
Sodium: 1035.9mg
Potassium: 292.1mg
Carbohydrates: 7.5g
Fiber: 1.8g
Sugar: 3.1g
Protein: 20.4g