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Shredded Chicken with Sesame Seeds















Trans-fat Free, Low Carb


½ pound chicken breasts
boneless, skinless
1 each egg whites
½ teaspoon salt
2 teaspoons cornstarch
cup vegetable oil
preferably peanut
1 tablespoon sesame seeds
1 teaspoon soy sauce, dark
1 teaspoon Chinese rice vinegar
½ teaspoon sesame oil
1 teaspoon sugar
2 teaspoons rice wine
½ teaspoon sichuan peppercorns
2 teaspoons scallions, spring or green onions
finely chopped


Cut the chicken breasts into fine shreds 3 inches long.

Mix them with the egg white, salt and cornstarch.

Chill for about 20 minutes.

Heat the oil in a wok or large skillet until moderately hot.

Add the chicken mixture and stir-fry it quickly in the oil to keep it from sticking.

Cook until it turns white, which should take about 1 minute.

Drain the chicken immediately in a colander or sieve and drain off the oil.

Clean the wok and add about 1 tablespoon of the drained oil.

Reheat until it is hot.

Add the sesame seeds and stir-fry them for 1 minute or until slightly brown.

Add the sauce ingredients and bring to a boil.

Return the cooked chicken to the pan and stir-fry the mixture for another 2 minutes, coating the pieces thoroughly with the sauce and sesame seeds.

Serve at once, or let cool and serve at room temperature.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 101g (3.6 oz)
Amount per Serving
Calories 43081% of calories from fat
 % Daily Value *
Total Fat 39g 60%
Saturated Fat 5g 27%
Trans Fat 0g
Cholesterol 48mg 16%
Sodium 433mg 18%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 0%
Sugars g
Protein 36g
Vitamin A 0% Vitamin C 0%
Calcium 1% Iron 4%
* based on a 2,000 calorie diet How is this calculated?


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