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Active Time: 15 Minutes
Total Time: 30 Minutes
Yield: Makes 4 servings
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RECIPE INGREDIENTS
| For the Marinade: |
| 1 large egg white |
| 1 tablespoon sugar |
| 1 tablespoon soy sauce |
| 1/2 teaspoon kosher salt |
| 1/8 teaspoon freshly ground black pepper |
| 1/2 teaspoon cornstarch |
| 1 pound skinless and boneless chicken breast meat, cut into 1/2-inch dice |
| For the Stir-Fry: |
| 2 cups vegetable oil |
| 3/4 teaspoon crushed red pepper flakes |
| 2 teaspoons balsamic or black Chinese vinegar |
| 1 tablespoon soy sauce |
| 1/8 teaspoon sugar |
| 1 teaspoon cornstarch dissolved in 2 tablespoons water |
| 1/3 cup unsalted roasted peanuts |
| 1 tablespoon minced fresh coriander |
| Cooked white rice for serving |
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DIRECTIONS
TO MAKE THE MARINADE: Mix the egg white, sugar, soy sauce, salt, pepper, and cornstarch together in a medium bowl. Add the chicken pieces and set aside to marinate for 15 minutes.
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When ready to serve, in a medium-sized heavy-bottomed saucepan or wok, heat the oil to 350 degrees F. Remove the chicken pieces from the marinade. Deep-fry the chicken pieces for about 1 minute. Carefully pour the chicken and oil into a strainer or colander set over a bowl to drain the oil completely from the chicken. Reserve the oil.
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TO STIR-FRY: Heat 2 tablespoons of the strained oil in a medium-size skillet or wok. Add the red pepper flakes to flavor the oil and cook for 30 seconds to 1 minute, then add the chicken, vinegar, soy sauce,and sugar, and heat for 1 minute. Add the cornstarch mixture, bring to a boil, and stir in the peanuts. Transfer the stir-fried chicken to a warmed platter, sprinkle with the coriander, and serve immediately with rice.
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Recipe reprinted by permission of Doubleday. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield: Makes 4 servings
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