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Shredded Chicken With Green Pepper And Carrots

Healthycooking's picture
Ingredients
  Chicken breasts 3 , boned, split and skinned
  Cornstarch 4 Teaspoon
  Soy sauce 4 Teaspoon
  Dry sherry 1 Tablespoon
  Egg white 1 , slightly beaten
  Oil 5 Tablespoon
  Whole carrot 1 , thinly shredded
  Green pepper 1 , thinly sliced
  Fresh ginger/Scallion - 1 stalk, sliced into 1/2-inch lengths 1 Teaspoon, thinly shredded
  Sugar 1 Teaspoon
  Cold water 2 Tablespoon
Directions

GETTING READY
1) With a very sharp knife, cut chicken breasts in paper thin, horizontal slices. For easy cutting, use slightly frozen chicken breasts.
2) Cut the chicken slices in 1/8 inch wide and 1 1/2-2 inches long strips.
3) In a bowl, place the chicken strips.

MAKING
4) In a bowl, combine half of the cornstarch and half of the soy sauce with the sherry and egg white.
5) Pour this mixture over the chicken slivers and let stand 30 minutes.
6) In a skillet, heat 1 tablespoon oil.
7) Add the carrot slivers to sauté for 1 minute.
8) Add green pepper to sauté for 1 minute.
9) Transfer the vegetables from the pan to a plate.
10) In the same pan, add remaining 4 tablespoons oil to heat up.
11) Add ginger or scallion to sauté for 30 seconds.
12) Use a slotted spoon, to add the chicken into the pan after removing from the soy sauce.
13) Continue stirring the chicken, until it shreds and turns white.
14) Add reserved vegetable mixture, sugar and remaining soy sauce to the pan.
15) Cook to heat thoroughly.
16) Pour in remaining 2 teaspoons of cornstarch dissolved in 2 teaspoons of cold water.
17) Cook the preparation until all the ingredients are well glazed with a clear sauce.

SERVING
18) Serve hot with on rice or noodles.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Chinese
Course: 
Main Dish
Method: 
Saute
Ingredient: 
Chicken
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes
Servings: 
4

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