1. In a medium bowl, whisk together the egg white, 4 TBS cornstarch, 1 tsp soy sauce & 1/2 tsp ginger. Stir in the chicken until evenly coated.
2. In a small bowl, combine the sesame oil & remaining 1 1/2 TBS soy sauce, 1 TBS cornstarch & 1/2 tsp ginger. Stir in honey & vinegar.
3. Heat a wok or large heavy skillet over medium-high heat for 2 minutes. Add 1 1/2 TBS vegetable oil & swirl to coat. Carefully add 1/2 the chicken pieces in a single layer. Cook, turning once, until meat is no longer pink. About 5 minutes. Using a slotted spoon, transfer the chicken to a plate. Repeat with remaining vegetable oil & chicken.
4. Discard the excess oil from the wok. Add scallions & garlic; stir fry for 1 minute. Stir in sesame oil mixture. Return the chicken to the pan & cook, stirring until the sauce is thick & the chicken is cooked through. 1-2 minutes. Serve with broccoli & brown rice.
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|Serving Size: 1 Serving (270g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 115 (19%)|
|Amt Per Serving||% DV|
|Total Fat 12.8g||17 %|
|Saturated Fat 1.6g||8 %|
|Monounsaturated Fat 6.6g|
|Polyunsanturated Fat 3.9g|
|Cholesterol 65.8mg||20 %|
|Sodium 207.1mg||7 %|
|Potassium 652.5mg||17 %|
|Total Carbohydrate 82g||24 %|
|Dietary Fiber 4g||16 %|
|Sugars, other 78g|
|Protein 35.1g||50 %|
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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: 591
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