Ingredients
- 1 nbsp
- 1 egg (white)
- 3/8 bamboo shoots
- 270 gr chicken breasts
- 120 ml water
- 80 ml water chestnuts
- 45 ml soy sauce
- 34 gr garlic
- 45 ml chicken stock
- 16 ml sesame oil
- 5 ml sherry
- 5 ml sesame oil
- 2 gr salt
- 2 gr sugar
- 1 gr cornstarch
Chop chicken breasts into 5 cm square pieces; mix marinade ingredients in a medium bowl; add chicken pieces and mix well; let stand at least 20 minutes.
Heat 1 tablespoon oil in a wok over medium heat 1 minute; add chicken pieces and stir-fry until chicken is almost cooked, 3 to 4 minutes. Remove chicken, draining well over the wok; set aside. Dissolve cornstarch in chicken stock to make a paste; set aside. Heat oil in wok over medium heat 1 minute; add cooked chicken, garlic, water chestnuts and bamboo shoots; stir-fry about 2 minutes. Add salt, sugar, soy sauce and water; cover and cook over low heat 10 minutes.
Add cornstarch paste; stir-fry until sauce thickens slightly, about 30 seconds; stir in 1 teaspoon of sesame oil; serve hot.
Makes 4 servings.
Nutrition FactsAmount Per Serving:Calories 268Calories from Fat 104Percent Total Calories
Protein 47%Carbohydrate 15%Totals and Percent Daily Values (2000 calories): Fat 12g,Saturated Fat 2gCholesterol 77mgSodium 1362 mgTotal Carbohydrate 10gDietary Fiber 1gSugars 0gProtein 31gVitamin A 22 unitsVitamin C 6 unitsCalcium 0 unitsIron 2 units
