This is a jazzed-up version of a Cantonese restaurant favourite.
Serve with: Rice and saut? spinach or Chinese broccoli
- Portion size 4 servings
- Credits : Canadian Living Magazine: May 2002
MethodDiagonally cut chicken crosswise into 1/4-inch (5 mm) thick slices. Separate white and green parts of onion; mince white part and thinly slice green part. Set green part aside for garnish.
In bowl, mix chicken, white part of onion, rice wine, soy sauce, ginger and pepper. Marinate for 20 minutes. Mix together cornstarch, egg white and baking soda; stir into chicken mixture to coat completely
Sauce: In small bowl, whisk together chicken stock, lemon rind and juice, honey, cornstarch and salt ; set aside.
In wok or skillet, heat vegetable oil over medium-high heat; fry chicken, in batches and turning and separating pieces, until lightly browned, 4 to 5 minutes. With slotted spoon, transfer to paper towel-lined plate and keep warm.
Drain off all but 1 tbsp (15 mL) of the oil from wok; stir-fry garlic for 30 seconds. Add sauce; cook, stirring, until thickened, about 2 minutes. Stir in sesame oil. Add chicken and turn to coat. Sprinkle with reserved sliced green part of onion
Nutritional facts Per serving: about
- Sodium 588 mg
- Protein 28 g
- Calories 313.0
- Total fat 16 g
- Cholesterol 66 mg
- Saturated fat 2 g
- Total carbohydrate 12 g
- Iron 6.0
- Folate 4.0
- Calcium 2.0
- Vitamin A 1.0
- Vitamin C 13.0