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Tasty Oriental Chicken Recipe
|Boneless skinless chicken breast halves||4 , cut into 3/4 inch pieces|
|Cornstarch||8 1⁄2 Tablespoon (1/2 Cup Plus 1 1/2 Teaspoons)|
|Canned chicken broth||1⁄2 Cup (8 tbs)|
|Rice vinegar||1 Tablespoon|
|Oyster sauce||1 Tablespoon|
|Soy sauce||1 Tablespoon|
|Vegetable oil||1⁄2 Cup (8 tbs)|
|Green onions||5 , thinly sliced|
|Chopped peeled ginger||1 Tablespoon (Use Fresh Ones)|
|Chopped garlic||1 Tablespoon|
|Red bell pepper||1⁄2 , diced|
Serving size: Complete recipe
Calories 1980 Calories from Fat 1022
% Daily Value*
Total Fat 116 g177.8%
Saturated Fat 15.7 g78.7%
Trans Fat 0.1 g
Cholesterol 199.5 mg
Sodium 1932.3 mg80.5%
Total Carbohydrates 146 g48.6%
Dietary Fiber 5.4 g21.5%
Sugars 14.8 g
Protein 86 g172.5%
Vitamin A 89% Vitamin C 196.1%
Calcium 12.4% Iron 30.1%
*Based on a 2000 Calorie diet
Add 1/2 cup cornstarch and toss until chicken is well coated.
Transfer chicken to colander and toss to remove excess cornstarch.
Place chicken broth in small bowl.
Add remaining 1 1/2 teaspoons cornstarch and stir until dissolved.
Add vinegar, oyster sauce, soy sauce and sugar and mix thoroughly.
Heat oil in heavy large skillet over high heat until oil is very hot, about 5 minutes.
Add chicken and fry until just cooked through, stirring occasionally, about 5 minutes.
Using slotted spoon, transfer chicken to plate.
Pour off all but 1 tablespoon oil from skillet.
Add green onions, ginger and garlic, then bell pepper to skillet and stir fry over high heat until bell pepper is crisp tender, about 2 minutes.
Return chicken to skillet; add broth mixture and stir until sauce thickens, about 1 minute.