GARLIC CHICKEN

By gaster16

Ingredients

• Sauce:
• 4 boneless skinless chicken breast halves
• 1 egg white
• 1 tablespoon cornstarch
• 1 tablespoon dry white wine or sherry
• 4 green onions
• 1 teaspoon minced ginger
• 3 teaspoons minced garlic
• 2 tablespoons vegetable oil
• hot cooked rice
• 1 teaspoon crushed chili paste
• 2 teaspoons sugar
• 1 teaspoon cornstarch
• 2 teaspoons rice vinegar
• 1 tablespoon water
• 2 tablespoons dry white wine or sherry
• 2 tablespoons soy sauce

Preparation

Step 1

Place chicken in freezer for 1-2 hours. Slice crosswise into thin shreds. In small bowl, lightly beat egg white, then mix in 1 tablespoon cornstarch and 1 tablespoon wine, stirring until cornstarch is dissolved. Add chicken and mix well to coat all pieces. Let stand at room temperature 30 minutes.

Meanwhile, slice green onions on diagonal into very thin slices. Mince ginger and garlic. Combine sauce ingredients mixing well. Heat wok add oil and stir fry chicken until no longer pink. Remove chicken with slotted spoon. Add onions, ginger and garlic to wok and stir fry 30 seconds. Return chicken to wok, restir sauce ingredients and add to wok. Cook stirring constantly until mixture is well combined hot and bubbly and thickens slightly. Turn off heat and splash with about 1 teaspoon dark sesame oil. Serve over rice.