Ingredients:
1 no ingredients
Instructions:
3/4 lb Boneless chicken breast 2 ts Dark soy sauce 2 ts Rice wine or
dry Sherry 1 ts Finely chopped ginger root 1 ts Cornstarch 1 ts
Sesame oil 1/3 c Peanut oil 2 Dried red chilies, cut in x -half
lengthwise 1 tb Coarsely chopped fresh x -orange peel
-OR- 2 ts Soaked and coarsely chopped x -dried citrus peel 1/2 ts
Finely ground roasted Sichun x ~peppercorns (optional) 2 ts Dark soy
sauce 1/4 ts Salt 1 ts Sugar 1/2 ts Sesame oil
Cut chicken into thin slices, 2 inches long, cutting against the
grain. Put it into a bowl together with the soy sauce, rice wine,
ginger, cornstarch and 1 ts sesame oil. Mix well, let mixture
marinate for about 20 minutes. Heat the oil in a wok or large skillet
until it is very hot. Remove the chicken from the marinade with a
slotted spoon. Add it to the pan and stir-fry it for 2 minutes until
it browns. Remove it and leave to drain in a colander or sieve.
Pour off most of the oil, leaving about 2 ts. Reheat the pan over a
high heat and add the dried chilies. Stir-fry them for 10 seconds,
then return the chicken to the pan. Add the rest of the ingredients
and stir-fry for 4 minutes, mixing well. Serve immediately over white
rice.
Servings: 4
Chicken is ideal
for weight loss
and dieting
Healthy eating is far better than strict dieting, and weight loss achieved by a change of lifestyle lasts far longer than 'faddy' diets that are difficult to adopt for long periods.
Cooking more low fat chicken can enable you to lose weight gradually as part of a a controlled and healthy diet.
Fables "The Milkmaid and her Pail" "Don't count your chickens before they are hatched." - Aesop
General Taos Chicken Recipe provided by Recipes To-Go
More information on low carb and low fat diets:Open Directory: Yahoo: |
