Makes: 2 servings
Ingredients:
3/4 pound boneless chicken breast
1 egg, beaten
White pepper to taste
1 teaspoon cornstarch
3 tablespoons peanut oil, divided
1/2 cup chopped Bermuda onion
1/2 cup thinly sliced carrots
1/4 cup fresh green peas
1 tablespoon sherry
3 tablespoons soy sauce
1/2 tablespoon sugar
3 tablespoons concentrated chicken broth
1 1/2 tablespoons cornstarch
1 1/2 tablespoons water
Procedure:
Cut chicken into small cubes. Toss together with beaten egg, white pepper, and 1 teaspoon cornstarch. Set aside 30 minutes to marinate.
Add 2 tablespoons of oil to wok and tilt to distribute over pan surface. Heat wok to 350 F. Add chicken and stir fry until a little more than half cooked; add onion and carrot and continue stirring until mixture is 80 percent cooked. Remove from wok and drain. Discard oil in wok and return to heat. Add 1 tablespoon oil. Return chicken to wok and stir in soy sauce, sherry, sugar and chicken broth; dissolve cornstarch in water and stir into sauce. Stir fry until chicken is fully cooked. Serve immediately.
Recipe Type: AuthenticIngredients:
3/4 pound boneless chicken breast
1 egg, beaten
White pepper to taste
1 teaspoon cornstarch
3 tablespoons peanut oil, divided
1/2 cup chopped Bermuda onion
1/2 cup thinly sliced carrots
1/4 cup fresh green peas
1 tablespoon sherry
3 tablespoons soy sauce
1/2 tablespoon sugar
3 tablespoons concentrated chicken broth
1 1/2 tablespoons cornstarch
1 1/2 tablespoons water
Procedure:
Cut chicken into small cubes. Toss together with beaten egg, white pepper, and 1 teaspoon cornstarch. Set aside 30 minutes to marinate.
Add 2 tablespoons of oil to wok and tilt to distribute over pan surface. Heat wok to 350 F. Add chicken and stir fry until a little more than half cooked; add onion and carrot and continue stirring until mixture is 80 percent cooked. Remove from wok and drain. Discard oil in wok and return to heat. Add 1 tablespoon oil. Return chicken to wok and stir in soy sauce, sherry, sugar and chicken broth; dissolve cornstarch in water and stir into sauce. Stir fry until chicken is fully cooked. Serve immediately.
Recipe Author: Executive Chef Wei Zhong Xin, Nine Dragons at Epcot Center
Restaurant: Nine Dragons at Epcot Center
Source: http://articles.orlandosentinel.com/1989-11-09/lifestyle/8911072818_1_chicken-recipes-2-tablespoons-boneless-chicken