1 lb boneless skinless chicken
breast
1/4 ts cornstarch
3 tb chicken stock
1/4 c garlic, chopped
1/3 c sliced water chestnuts
1/3 c bamboo shoots, sliced
1/2 ts salt
1/2 ts sugar
3 tb soy sauce
1/2 c water
1 ts sesame oil
----- MARINADE-----
1 ts dry sherry (or sake)
1/4 ts salt
1 tb sesame oil
1 egg white
Nutrition Facts
Amount Per Serving:
Calories 268 -
Calories from Fat 104
Percent Total Calories
From: Fat
39 %, Protein 47%,
Carbohydrate 15%
Totals and Percent Daily
Values
(2000 calories): Fat 12g,
Saturated
Fat 2g, Cholesterol 77mg,
Sodium
1362 mg, Total Carbohydrate 10g,
Dietary Fiber 1g, Sugars
0g,
Protein 31g, Vitamin A 22
units,
Vitamin C 6 units,
Calcium 0
units, Iron 2 units
Chop chicken breasts into 2 inch 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.
