1. In a medium bowl, combine egg white, 1 tablespoon cornstarch, soy sauce, and garlic. Blend well. Add chicken and toss to coat.
2. In a small bowl, dissolve remaining 2 teaspoons cornstarch in 1/4 cup cold water. Add chicken broth, vinegar, chili paste, and sesame oil; stir to blend. Set sauce aside.
3. In a wok, heat 1 tablespoon vegetable oil over high heat until hot. Add onion and stir-fry until softened, 2-3 minutes. Remove to a plate.
4. In same wok, heat remaining 2 tablespoons oil over high heat, swirling to coat sides of pan. Add chicken mixture and stir-fry until meat is white throughout and cooked through, about 3 minutes. Return onion to wok.
t. Stir sauce and add to wok. Cook over high heat, stirring, until sauce boils and thickens, 1-2 minutes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (344g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 218 (51%)|
|Amt Per Serving||% DV|
|Total Fat 24.3g||32 %|
|Saturated Fat 4.8g||24 %|
|Monounsaturated Fat 11.3g|
|Polyunsanturated Fat 6.5g|
|Cholesterol 123.3mg||38 %|
|Sodium 149.4mg||5 %|
|Potassium 1065.3mg||28 %|
|Total Carbohydrate 6.9g||2 %|
|Dietary Fiber 1.9g||8 %|
|Sugars, other 5g|
|Protein 44.6g||64 %|
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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: 427
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