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Shredded Chicken With Vegetables

Chinese.wok's picture
  Chicken meat 6 Ounce, thinly shredded (115 - 175 Gram)
  Salt 1 Teaspoon
  Egg white 1⁄4
  Cornflour paste 1 Tablespoon (Thick)
  Seasoned oil 1⁄2 Pint (300 Milliliter)
  Garlic 1⁄2 Teaspoon, finely chopped
  Fresh ginger root 1 Tablespoon, thinly shredded
  Spring onion 4 , thinly shredded
  Bean sprouts 6 Ounce (115 - 175 Gram)
  Green pepper 1 Small, cored and seeded, thinly shredded
  Caster sugar 1⁄2 Teaspoon
  Light soy sauce 1 Tablespoon
  Chinese rice wine 1⁄2 Tablespoon
  Stock 2 Tablespoon
  Sesame oil 2 Drop

1. In a bowl mix the chicken shreds with a pinch of the salt, the egg white and about 1 teaspoon cornflour paste.

2. In a pan with warm oil, blanch them stirring to separate, then remove and drain them.
3. Pour off the excess oil, leaving about 2 tablespoons in the wok and stir-fry all the vegetables for about 1 minute.
4. Blend well adding the remaining salt and sugar and stir-fry adding the chicken with the soy sauce and wine for another minute.
5. Add the stock and MSG, if using and finally thicken the gravy with the remaining cornflour paste.

6. Garnish with the sesame oil and serve hot.

Recipe Summary

Difficulty Level: 
Very Easy
Main Dish
Stir Fried
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
25 Minutes

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Average: 4.2 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 671 Calories from Fat 590

% Daily Value*

Total Fat 67 g102.6%

Saturated Fat 9.7 g48.5%

Trans Fat 0 g

Cholesterol 32 mg10.7%

Sodium 824.6 mg34.4%

Total Carbohydrates 10 g3.3%

Dietary Fiber 1.6 g6.4%

Sugars 3.3 g

Protein 10 g20.8%

Vitamin A 5.8% Vitamin C 41%

Calcium 2.5% Iron 6.2%

*Based on a 2000 Calorie diet

Shredded Chicken With Vegetables Recipe