Here is how my Chinese chicken turned out:
|Healthy Chinese chicken|
1 egg white
1 tbsp cornflour, plus 1 tsp extra
4 boneless, skinless chicken breasts, sliced
1-2 tbsp vegetable oil
1tbsp fish sauce
juice of 1 lime
1 red pepper, seeded and cut into large chunks
a thumb-size knob of fresh root ginger, grated
1 shallot, thinly sliced
1 garlic clove, thinly sliced
1 red chilli, seeded and sliced
boiled rice to serve.
1) Beat together the egg white and one tablespoon of cornflour in a bowl. Tip in the chicken and coat with the mux. Marinate for 15 minutes at room temperature.
2) Remove the chicken from the egg marinade and pat dry with kitchen paper. Heat a wok and pour in one tablespoon of oil. Cook the chicken for 5-7 minutes, tossing until just cooked. Set aside. Meanwhile combine the fish sauce, lime juice, 55ml water and the extra teaspoon of cornflour.
3) Add a little more oil to the pan if you need to, and stir fry the pepper for 1 minute, then tip in the ginger, shallot, garlic and chilli, if using, and fry for 1-2 minutes more. Tip the fish-sauce mix into the wok, then add the chicken. Heat through, and serve with boiled rice.
per serving 501 calories, fat 5g