Распечатать
E-mail
Add a photoПорций: 4
Ингредиенты
- 3/4 lb. boneless chicken breast
- 2 tsp. dark soy sauce
- 2 tsp. rice wine or possibly dry sherry
- 1 tsp. finely minced ginger root
- 1 tsp. cornstarch
- 2 tsp. sesame oil
- 1/3 c. oil, preferably peanut
- 2 dry red chiles - cut in half lengthwise
- 1 Tbsp. minced fresh orange peel
- 1/2 tsp. Szechuan peppercorns, finely grnd
- 2 tsp. dark soy sauce
- 1/4 tsp. salt
- 1 tsp. sugar
Инструкции
- Slice chicken thinly into 2 inch strips, crosswise against the grain.
- Combine soy sauce, rice wine or possibly sherry, ginger, cornstarch and 1 tsp. of the sesame oil. Place chicken in a non-metallic bowl or possibly ziplock bag and cover with the soy sauce marinade mix.
- Allow to marinate for about 20 to 30 min. Bring the oil in a wok or possibly heavy skillet to a very high heat, near smoking temperature. The type of high heat required can be achieved best by using peanut oil that can withstand higher temperatures.
- Drain the marinade from the chicken and stir-fry chicken pcs for 2 min or possibly till browned.
- Remove chicken from wok and drain in a colander or possibly on paper towels.
- Pour off most of the oil, leaving about 2 tsp.. Add in the dry chilies to the wok and stir-fry about 20 seconds seconds, add in the chicken back to the pan.
- Stir in the remaining ingredients and cook over high heat for four min, mixing well.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 100g | |
| Recipe makes 4 servings | |
| Calories 311 | |
| Calories from Fat 237 | 76% |
| Total Fat 26.72g | 33% |
| Saturated Fat 3.48g | 14% |
| Trans Fat 0.55g | |
| Cholesterol 44mg | 15% |
| Sodium 487mg | 20% |
| Potassium 166mg | 5% |
| Total Carbs 2.51g | 1% |
| Dietary Fiber 0.2g | 1% |
| Sugars 1.21g | 1% |
| Protein 14.56g | 23% |
