This is one of my family's favourite dishes, adapted from the Joy of Cooking.
- Prep Time45 Minutes
- Cook Time15 Minutes
- Ready In Time60 Minutes
Ingredients
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oil
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1 egg white, beaten
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1 1/2 tablespoons cornstarch
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1/2 teaspoon sea salt
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3 boneless chicken breast halves
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4 green onions, sliced into 1/2" pieces
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3 tablespoons ginger, finely minced
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1 carrot, cut into thin slices
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handful of green beans, cut into 1" pieces
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Sauce mixture
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4 tablespoons, plus 2 teaspoons sugar
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1/2 teaspoon salt
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4 tablespoons ketchup
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2 1/2 tablespoons white vinegar
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2 1/2 tablespoons dry white wine
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4 teaspoons soy sauce
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The thickening part
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4 teaspoons cornstarch combined with 4 teaspoons water, thoroughly mixed together
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Optional toppings after it's cooked
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Chopped cilantro
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Peanut pieces
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Fresh green onion
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Directions
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Thoroughly mix together the beaten egg white, cornstarch and salt in a medium-sized bowl and set aside.
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Cut the chicken into bite-sized pieces and add to the cornstarch mixture. Pop it into the fridge for 25 minutes.
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Make your sauce mixture. Combine all the ingredients in a small bowl or measuring cup and set aside.
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Pour a few glugs of oil in a large pan or wok and turn up the heat to medium-high. Add the chicken and fry until it is golden brown on all sides. Remove chicken from the pan and set aside.
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Add a bit more oil to the pan. When it's hot, add the ginger, sliced carrots, green onions and green beans. Stir. Cook for about a minute.
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Add the sauce mixture to the veggies, stir thoroughly to combine.
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When the sauce is bubbling and hot, add the thickening part (cornstarch and water mixture). Stir until the sauce has visibly thickened. This should only take a few minutes.
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Add the chicken back in the pan, stirring to combine with the sauce and vegetables.
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When it's good and hot again, serve in a bowl over rice, with optional toppings.
Notes & Tips
Notes & Tips: