The Chinese-American dish so popular at mall food courts. My daughter loves this stuff, so we have it often.
1. Combine all of the batter ingredients, except the chicken, in a medium bowl; whisk to combine. Add the chicken and let it sit while making the sauce.
2. Whisk the soy sauce and cornstarch together in a small bowl. Add the remaining sauce ingredients to the soy sauce mixture. Set aside while cooking.
3. Heat 1 1/2 tablespoons of the vegetable oil in a non-stick skillet over medium high heat. Drop half of the coated chicken to the pan. Cover, and cook without lifting the lid, for 3 minutes. Lift the lid, flip the chicken (it's okay if they are sticking together), recover and cook for another 2 minutes. Remove the cooked chicken to a clean bowl, add the remaining 1 1/2 tablespoons oil to the pan and cook the rest of the chicken in the same manner. When cooked, add this chicken to the other cooked chicken in the bowl.
4. Restir the sauce to incorporate the cornstarch. Pour into the skillet, reduce the heat to medium low, and cook, stirring constantly until the sauce thickens, about 1 minute. Add the chicken and it's juices back into the skillet with the sauce. Toss to coat and cook another minute or two. Serve with rice.
Make sure that your pan is hot enough when you add the chicken each time.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (226g) | ||
Recipe Makes: 5 Servings | ||
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Calories: 345 | ||
Calories from Fat: 93 (27%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.3g | 14 % | |
Saturated Fat 1.4g | 7 % | |
Monounsaturated Fat 5.4g | ||
Polyunsanturated Fat 2.8g | ||
Cholesterol 120.3mg | 37 % | |
Sodium 223.6mg | 8 % | |
Potassium 404.6mg | 11 % | |
Total Carbohydrate 27.6g | 8 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 27.2g | ||
Protein 33g | 47 % | |
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: 345
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