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Cheng-Du Tender Chicken

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Submitted by byrds

YIELD

2 servings

PREP

10 min

COOK

20 min

READY

30 min

Ingredients

½ 0.5
EACH EACH CHICKEN TENDERS *
½ 118
CUP ML VEGETABLE OIL
1 15
TABLESPOON ML WINE
1 5
TEASPOON ML GINGER
minced
1 237
CUP ML STOCK
1 15
TABLESPOON ML CORNSTARCH
mix with water to form a paste
1 5
TEASPOON ML ONIONS
spring, minced
5 144.5
OUNCES ML/G PEA SHOOTS
tender *
1 15
TABLESPOON ML RED CHILI PEPPERS
minced
2 3E+1
TABLESPOONS ML CHILI NAM YUEY *
2 1E+1
TEASPOONS ML SALT
1 5
TEASPOON ML SUGAR

Directions

Chop chicken into 1 inch squares.

Heat oil in a wok.

Stir fry chicken over a high flame for 2 minutes.

Add minced chili and Chili Nam Yuey.

Stir fry for a few seconds.

Add wine, minced ginger, salt and sugar.

Mix well.

Add hot soup stock.

Cover the wok and simmer for 5 minutes.

Add cornstarch paste.

Add minced spring onion.

Mix well.

Remove and serve.

Cook pea shoots in boiling water.

Use to garnish plate.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 198g (7.0 oz)
Amount per Serving
Calories 554 91% from fat
 % Daily Value *
Total Fat 56g 86%
Saturated Fat 7g 37%
Trans Fat 0g
Cholesterol 4mg 1%
Sodium 2530mg 105%
Total Carbohydrate 4g 4%
Dietary Fiber 0g 0%
Sugars g
Protein 6g
Vitamin A 1% Vitamin C 6%
Calcium 1% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free
 
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