3/4 lb. chicken breast
1 egg white
1 1/2 tablespoons wine
2 t spoons cornstarch
1 t spoon salt
Cut chicken into strips. whisk egg, wine and 2 tsp cornstarch. add chicken. Refrigerate for 30 min
2 t spoons ginger root
2 t spoons chili and garlic sauce
1 tablespoon chicken broth
Heat wok. Add ginger root and the chicken. Cook until white. Mix chicken broth, chili garlic and 1 tablespoon cornstarch. Add chicken. serve with lettuce.
Recipe by Linda Wyant
1 comment:
I've made this a couple of times and I really like these. My mom alway made this with her famous beef and broccoli dish. I wish I had that recipe too. I'll have to ask aroun for that one.
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