Sign in

with Email

Reset password


Not a member?
Join now for FREE!

by Ingredient
Search

Stir-Fried Chicken Shreds

Empty starEmpty starEmpty starEmpty starEmpty star

Your rating

Recipe

 

Yield

4 servings

Prep

30 min

Cook

5 min

Ready

35 min
Trans-fat Free, Sugar-Free

Ingredients

Amount Measure Ingredient Features
½ pound chicken breasts
boneless, skinned
Camera
1 each egg whites
* Camera
½ teaspoon salt
Camera
½ teaspoon cornstarch
Camera
6 ounces mung bean sprouts
fresh
Camera
4 ounces snow pea pods
trimmed
Camera
6 each water chestnuts
fresh, or canned and drained
* Camera
cup vegetable oil
preferably peanut
Camera
1 teaspoon salt
Camera

Ingredients

Amount Measure Ingredient Features
226.8 g chicken breasts
boneless, skinned
Camera
1 each egg whites
* Camera
2.5 ml salt
Camera
2.5 ml cornstarch
Camera
173.4 ml/g mung bean sprouts
fresh
Camera
115.6 ml/g snow pea pods
trimmed
Camera
6 each water chestnuts
fresh, or canned and drained
* Camera
158 ml vegetable oil
preferably peanut
Camera
5 ml salt
Camera

Directions

Cut the chicken into very thin shreds and combine these with the egg white, salt and cornstarch in a bowl.

Mix well and chill in the refrigerator for about 20 minutes.

Meanwhile, trim the bean sprouts, finely shred the snow peas lengthwise, and shred or slice the water chestnuts.

Heat the oil in a wok or large skillet and when it is almost smoking, add the chicken.

Stir- fry quickly for 1 minute.

Drain the chicken in a colander or sieve immediately.

Pour off the oil, leaving 1 tablespoon in the wok.

(The rest of the oil may be saved when it is cooled and used for future cooking with chicken.) Reheat the wok and stir-fry the vegetables for 2 minutes.

Return the drained chicken to the pan, stir to mix well, and add the salt.

Give the mixture a few more stirs and then turn it onto a warm serving platter.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 109g (3.8 oz)
Amount per Serving
Calories 51968% from fat
 % Daily Value *
Total Fat 39g 60%
Saturated Fat 5g 27%
Trans Fat 0g
Cholesterol 48mg 16%
Sodium 929mg 39%
Total Carbohydrate 7g 7%
Dietary Fiber 0g 1%
Sugars g
Protein 41g
Vitamin A 3% Vitamin C 34%
Calcium 2% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
 

The Healthy Recipe

Health and nutrition news that’s easy to digest…
Grilled Low-fat chicken breast with mash and green beans

Chickens are better bred and better fed, recent study shows

A recent study conducted about chicken meat in Australia revealed some astonishing results.

Home-made chicken fingers, lower fat and sodium than take-out

Take out chicken, too much of a good thing?

Recent report shows you may want to stop eating take-out chicken and replace it with your own home-cooked chicken recipes.

Grilled Low-fat skinless chicken breast with grilled vegetables

Low-Fat Chicken Recipes Benefit Health and Speed Weight Loss

According to the United States Department of Agriculture, a century-long record of meat consumption reveals that within the past decade, chicken and beef are now available to consumers in almost equal quantity.

Chicken Udon Noodle Soup

Is it the Chicken or the Soup?

Recent study of home-made chicken soup investigates this winter cold home remedy.  Enjoying a steaming bowl of chicken soup can make a medical difference in the severity of the common cold!

Grilled Low-fat chicken breast with mash and green beans

Don’t get cheated: Water-chilled chicken breasts, the added salt and water are free!

During water-chilling, the traditional method for preparing chicken for market, multiple chickens are soaked in water and injected with a salted water solution to increase its weight.

Brown Chicken Egg and Egg Shell

Invasion of the Backyard Chicken

As Americans begin to focus more and more on making sustainable food choices and the impact that they are having on the environment, some are choosing to keep chickens in their own backyards…even in the city!

More breaking news

 

Email this recipe