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Recipe Name: A Recipe A Day- Garlic Chicken Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 4

4 Boneless, skinless chicken
breast halves
about one lb.
1 Egg white
1 Tablespoon(s) Cornstarch
1 Tablespoon(s) Dry white wine or sherry
4 Green onions
1 Teaspoon(s) Gingerroot, minced
6 Cloves fresh garlic, minced
2 Tablespoon(s) Vegetable oil
Hot cooked rice
1 Teaspoon(s) Crushed Chili Paste, Sambal
Or More To Taste
2 Teaspoon(s) Sugar
2 Teaspoon(s) Rice vinegar
1 Tablespoon(s) Water
2 Tablespoon(s) Soy sauce
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 on Jun 13, 1998, converted by MM_Buster

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

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