YIELD Makes 4 servings


1 pound boneless skinless chicken breasts
1 tablespoon cornstarch
1 egg white
1 tablespoon dry sherry
1 tablespoon light soy sauce
1 teaspoon dark sesame oil or canola oil
1 teaspoon sugar
1/4 teaspoon red pepper flakes
1/4 teaspoon salt
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


  1. Cut chicken crosswise into 1/4-inch-wide strips. Combine chicken and cornstarch in large bowl. Add egg white; stir to combine. Set aside.
  2. Combine sherry, soy sauce, 1 teaspoon sesame oil, sugar, red pepper flakes, salt and white pepper in a cup. Set aside.
  3. 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.
  4. 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.
Sesame or Peanut Chicken
Use 2 tablespoons sugar in the sauce instead of 1, omit the red pepper and white pepper, and sprinkle 2 tablespoons sesame seeds or peanuts over the chicken just before serving.
This recipe appears in: Asian
Serving Size: 3/4 cup
Sodium 364 mg
Protein 28 g
Fiber <1 g
Carbohydrate 7 g
Cholesterol 68 mg
Saturated Fat 1 g
Total Fat 9 g
Calories from Fat 37 %
Calories 231
Meat 3
Vegetable 1
Fat 1

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