Empress Chicken

• Gluten free

• Meat

  • 1 1/2 lb Chicken breast, boneless skinless

• Produce

  • 3 Garlic cloves
  • 1 Onion, medium
  • 4 Red chilies, dried
  • 2 Scallions
  • 1 Thumb size ginger, small

• Refrigerated

  • 1 Egg, large

• Canned Goods

  • 1 cup Chicken broth

• Condiments

  • 1/4 cup Soy sauce

• Baking & Spices

  • 3 1/2 tbsp Cornstarch
  • 1 1/2 tbsp Granulated sugar

• Oils & Vinegars

  • 1 tbsp Vegetable oil
  • 2 tbsp White vinegar

Found on pickledplum.com

Description

Ingredients

• 1½ lb boneless, skinless chicken breast, cut into bite size cubes
• 1 large egg
• 2 tbsp cornstarch
• 1 tbsp vegetable oil
• 3 garlic cloves, peeled and finely chopped
• 1 medium onion, peeled and sliced into thin half moons
• 2 scallions, finely sliced on the bias
• 4-5 dried red chilies (optional)
• For the sauce:
• 1½ tbsp cornstarch
• 2 tbsp white vinegar
• ¼ cup soy sauce
• 1 small thumb size ginger, peeled and grated
• 1 cup chicken broth
• 1½ tbsp granulated sugar

Directions

• In a bowl, add cornstarch and slowly whisk in soy sauce until cornstarch is dissolved. Whisk in vinegar and all of the remaining ingredients for the sauce. Set aside.
• Put chicken and egg in a bowl and mix using your fingers until all the chicken pieces are coated.
• Slowly add cornstarch until all the pieces are evenly coated (use more cornstarch if you need to).
• In a pan over high heat, add vegetable oil and chicken. Cook for 4-5 minutes or until chicken is cooked through. Transfer to a plate and set aside.
• In the same pan add garlic and onions and cook for 3 minutes, until onions are translucent. Add chicken and stir.
• Whisk sauce and pour over the chicken and onions. Stir until the sauce thickens and coats the chicken. Turn off the heat, add scallions and chilies and serve immediately.

Nutrition