PORTIONS: 2 1 PORTION = 565 CALORIES
INGREDIENTS
13 oz. thinly sliced chicken breast strips. Boneless and skinless
3 tbsp. cornstarch
¼ cup vegetable oil
1 tsp. minced ginger
1 minced garlic clove
1 dried red chili. Optional
5 scallions sliced
SAUCE
2¼
tbsp. light soy sauce
2 tbsp. brown sugar
¼ cup water or chicken broth
1 tbsp. cornstarch
METHOD
In a bowl mix soy sauce, brown sugar, chicken broth and stir in the
cornstarch dissolving it well.
Dust the chicken strips with cornstarch until are easy separated.
In a Wok or frying pan heat the oil and brown the chicken on both
sides. Remove the chicken to a dish.
In the same pan stir fry ginger and garlic.
Add hot pepper and stir fry for a few seconds.
Add scallion stir fry for ½ minute.
Add sauce to the pan and let it thick.
Add chicken and coat it with the sauce.
Serve immediately.
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