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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut the chicken breasts into strips 3 inches long. | 2. Combine the chicken strips with the egg white and cornflour in a bowl and put it into the refrigerator for about 20 minutes. | 3. Heat the oil in a wok or deep frying pan until it is moderately hot. | 4. Add the chicken strips and stir them quickly in the oil to keep them from sticking. | 5. Cook the strips until they turn white. (This takes about a minute). | 6. Drain the breasts immediately in a colander or sieve. (The oil may be saved for future stir-fried chicken dishes). | 7. Wipe the wok or pan clean and re-heat it. | 8. Add all of the sauce ingredients except for the cornflour mixture. | 9. Bring to the boil over a high heat and then add the cornflour mixture. | 10. Simmer for 1 minute. | 11. Return the chicken strips to the sauce and stir-fry them long enough to coat them all well with the sauce. | 12. Turn onto a platter and serve at once. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast	8	ounces	boneless skinless	390.089	0.0	47.287	20.9786
egg white	1			17.16	0.2409	3.597	0.0561
cornflour	2	teaspoons		-	-	-	-
peanut oil	2 1/2	fluid		-	-	-	-
water	2 1/2	fluid		0.0	0.0	0.0	0.0
lemon juice	1 1/2	1/2		5.0325	1.5784	0.0801	0.0549
sugar	2	teaspoons		36.708	9.1816	0.0	0.0
soy sauce	2	teaspoons		5.617999999999999	0.5226	0.8628	0.0604
sherry	2	teaspoons		-	-	-	-
garlic	1/2	teaspoon	chopped	2.086	0.4628	0.08900000000000001	0.006999999999999999
chili powder	1	teaspoon		7.614	1.3419	0.3634	0.3856
cornflour	1	teaspoon	blended	-	-	-	-
water	1	teaspoon		0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.