YIELD Makes 4 servings
|1||pound boneless skinless chicken breasts|
|1||tablespoon dry sherry|
|1||tablespoon light soy sauce|
|1||teaspoon dark sesame oil or canola oil|
|1/4||teaspoon red pepper flakes|
|1/4||teaspoon white pepper|
|2||tablespoons canola oil or peanut oil|
|1||(1-inch piece) fresh ginger, peeled and minced|
|1||clove garlic, minced|
|1||small green bell pepper, seeded and sliced into strips (optional)|
|2||green onions with tops, cut into 1-1/2-inch pieces|
- Cut chicken crosswise into 1/4-inch-wide strips. Combine chicken and cornstarch in large bowl. Add egg white; stir to combine. Set aside.
- Combine sherry, soy sauce, 1 teaspoon sesame oil, sugar, red pepper flakes, salt and white pepper in a cup. Set aside.
- Heat wok or large skillet over high heat, about 1 minute or until hot. Drizzle 2 tablespoons canola or peanut oil into wok and heat 3 seconds. Add chicken; stir-fry until chicken is no longer pink in the center. Remove chicken and keep warm. Reduce heat to medium.
- Add ginger and garlic; stir-fry 30 seconds. Add green bell pepper, if using, and green onions; stir-fry 1 minute. Return chicken to wok. Add sherry mixture; stir-fry until well mixed and heated through.
|Serving Size:||3/4 cup|
|Saturated Fat||1 g|
|Total Fat||9 g|
|Calories from Fat||37 %|
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