Kang Boa Chicken
Yield
2 servingsPrep
60 minCook
20 minReady
90 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | pound |
chicken breasts
boneless |
|
| 1 | each |
eggs
|
|
| 1 | teaspoon |
cornstarch
|
|
| 2 | tablespoons |
peanut oil
|
|
| 3 | each |
scallions, spring or green onions
|
|
| 1 | tablespoon |
peanut oil
|
|
| 1 | tablespoon |
ginger
chopped |
|
| 2 | each |
garlic cloves
crushed |
|
| 1 | tablespoon |
sherry
|
|
| 3 | tablespoons |
soy sauce, tamari
|
|
| ½ | tablespoon |
sugar
|
|
| ¼ | cup |
stock
chicken |
|
| ½ | tablespoon |
vinegar
white |
|
| 1 ½ | tablespoons |
water
|
|
| 1 | cup |
peanuts
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 340.2 | g |
chicken breasts
boneless |
|
| 1 | each |
eggs
|
|
| 5 | ml |
cornstarch
|
|
| 3E+1 | ml |
peanut oil
|
|
| 3 | each |
scallions, spring or green onions
|
|
| 15 | ml |
peanut oil
|
|
| 15 | ml |
ginger
chopped |
|
| 2 | each |
garlic cloves
crushed |
|
| 15 | ml |
sherry
|
|
| 45 | ml |
soy sauce, tamari
|
|
| 7.5 | ml |
sugar
|
|
| 59 | ml |
stock
chicken |
|
| 7.5 | ml |
vinegar
white |
|
| 23 | ml |
water
|
|
| 237 | ml |
peanuts
|
|
Directions
Deep fry peanuts until golden and crunchy.
Cut chicken meat into cubes.
Toss with egg and cornstarch; add salt and white pepper to taste.
Set aside to marinate for 30 minutes.
Add oil to wok and tilt pan to distribute.
When temperature reaches 350, add chicken and stir fry until 80% tender.
Drain.
Cut green onions into ½ inch pieces.
Dry wok, add green onions, oil, ginger, and garlic.
Stir fry for 1 minute, then add chicken and stir together.
Add sherry, soy sauce, sugar, chicken broth, white vinegar, and cornstarch dissolved in water.
Stir in fried peanuts and stir fry until chicken is fully cooked.
Serve immediately with rice.
