This is a great and easy to prepare chinese dish that is made gluten free with the use of a wheat and gluten-free soy sauce. I often add a little orange zest to the sauce, for some extra flavor. This is a great weekend favorite with the kids.
In a large bowl, throughly mix the 1/2 cup of cornstarch and the eggs. Whisk until smooth. Add 1 tbsp canola oil, and mix until incorporated. Add the cubed chicken thighs, and toss to coat.
In a small bowl, prepare the sauce mixture by combining the 2 tsp of cornstarch with the wine, vinegar, sugar and gluten-free soy sauce. Add the orange zest if using. Set aside.
In a wok, heat 1-2 inches of peanut oil (or alternatively, canola oil) to medium heat (350-400F). Fry the coated chicken in small batches enough to cook the chicken through. Remove the chicken to absorbent paper and allow to stand.
Leave 1 to 2 tbsp of oil in the wok. Add the pepper pods and white parts of the green onions to the oil, and stir fry briefly. Return the chicken to the wok, and stir fry until crispy brown.
Add the sauce mixture to the wok, tossing over the heat until the sauce thickens into a glaze (1-2 minutes). Garnish the chicken with the sliced green onion, and serve immediately. Serves 6, along with steamed broccoli and rice.
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Serving Size: 1 Serving (394g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 441 | ||
Calories from Fat: 187 (42%) | ||
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Amt Per Serving | % DV | |
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Total Fat 20.8g | 28 % | |
Saturated Fat 5.6g | 28 % | |
Monounsaturated Fat 8.1g | ||
Polyunsanturated Fat 3.9g | ||
Cholesterol 654.2mg | 201 % | |
Sodium 314.8mg | 11 % | |
Potassium 684.9mg | 18 % | |
Total Carbohydrate 13.6g | 4 % | |
Dietary Fiber 1.6g | 6 % | |
Sugars, other 12.1g | ||
Protein 46.6g | 67 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 441
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