Empress Chicken
- Minutes to Prepare:
- Number of Servings: 4
Ingredients
• 1/2 cup Chicken Broth• 3 Tbsp Sugar• 1 Tbsp Cornstarch• 1 Tbsp Soy Sauce• 1 Tbsp Rice Vinegar• 1 Clove Garlic, minced• 1 Tsp Fresh Ginger, grated• 1 Lb Boneless, Skinless Chicken Breasts, cubed• 1 Tbsp Dark Soy Sauce• 1 Large Egg, beaten• 1 Tbsp Cornstarch• 1 Cup Canola oil• 1 Tbsp Canola oil• 1 Med. Sweet or White Onion, cut into 8 wedges• 3 Small Thai Peppers
1. Combine first seven ingredients together. Set in refrigerator until ready to use.
2. Mix chicken with soy sauce and egg. Stir. Add cornstarch. Mix until chicken is coated.
3. Heat oil to boiling. Deep fry chicken mixture until golden brown. Remove and drain on paper towels.
4. Heat 1 Tbsp oil in wok. Add onions and peppers. Stir fry for 1 minute
5. Stir sauce mixture, and add to wok. Cook until sauce starts to thicken.
6. Add chicken, and continue to cook until sauce bubbles. Note: If sauce gets too thick, you can thin it with water.
Serve over rice or noodles.
Yield: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user FREESPIRIT11.
2. Mix chicken with soy sauce and egg. Stir. Add cornstarch. Mix until chicken is coated.
3. Heat oil to boiling. Deep fry chicken mixture until golden brown. Remove and drain on paper towels.
4. Heat 1 Tbsp oil in wok. Add onions and peppers. Stir fry for 1 minute
5. Stir sauce mixture, and add to wok. Cook until sauce starts to thicken.
6. Add chicken, and continue to cook until sauce bubbles. Note: If sauce gets too thick, you can thin it with water.
Serve over rice or noodles.
Yield: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user FREESPIRIT11.
Nutritional Info Amount Per Serving
- Calories: 254.4
- Total Fat: 5.6 g
- Cholesterol: 74.0 mg
- Sodium: 751.2 mg
- Total Carbs: 38.0 g
- Dietary Fiber: 0.8 g
- Protein: 12.4 g
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