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Fried Chinese Chicken

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  Rice vinegar 1 Tablespoon
  Cornstarch 1 Tablespoon
  Teriyaki sauce 2 1⁄2 Teaspoon, divided
  Peeled minced ginger root 1 1⁄2 Teaspoon (Or Pared)
  Dry sherry 1 Teaspoon
  Firmly packed brown sugar 1⁄2 Teaspoon
  Chicken breasts 12 Ounce, skinned and cut into small pieces
  Peanut oil 1 Tablespoon
  Chinese snow peas 1⁄2 Cup (8 tbs), stem ends and strings removed, cut into 2 inch pieces
  Red bell pepper strips 1⁄2 Cup (8 tbs), cut into 2 inch pieces
  Scallions 1⁄2 Cup (8 tbs), cut into 2 inch pieces (Or Green Onions)

In small bowl combine cornstarch, vinegar, 1 1/2 teaspoons teriyaki sauce, and the ginger, sherry, and brown sugar; stir well to dissolve cornstarch.
Rinse chicken pieces and, using paper towels, pat dry; dip chicken in teriyaki mixture, turning to coat.
Place on sheet of wax paper arid let stand for about 1 hour to dry.
Brush any liquid that has exuded from chicken over skinned side and let dry.
In 12-inch nonstick skillet heat oil; add chicken, 1 piece at a time, and saute, turning frequently until browned on all sides and, when pierced with a fork, juices run clear.
Remove chicken to serving plate and keep warm.
In same skillet combine vegetables and stir-fry until tender-crisp; sprinkle with remaining teaspoon teriyaki sauce and stir to combine. sprinkle green onion if desired.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 666 Calories from Fat 173

% Daily Value*

Total Fat 20 g30.1%

Saturated Fat 3.7 g18.6%

Trans Fat 0.1 g

Cholesterol 197.3 mg65.8%

Sodium 298.8 mg12.4%

Total Carbohydrates 35 g11.5%

Dietary Fiber 6.6 g26.5%

Sugars 9.9 g

Protein 82 g164%

Vitamin A 30% Vitamin C 106.7%

Calcium 11.5% Iron 28.3%

*Based on a 2000 Calorie diet

Fried Chinese Chicken Recipe