Oriental Chicken
Oriental Chicken is an impressive dinner. Made with 3 chicken breasts, split, boned & skinned, 2 egg whites, 3 tbsp cornstarch, divided, 1 tsp sugar and 1/2 tsp salt, this recipe delivers authentic, satisfying flavors. An easy weeknight meal that comes together quickly.
🔗 Recipe adapted from RecipeNLG-Full
Partially freeze chicken.
Slice lengthwise with the grain, about 1/8-inch thick.
In a small bowl, combine until smooth, egg whites, 2 Tbsp of cornstarch, sugar, salt, Accent, pepper & sherry.
Dredge chicken in flour; shake off excess.
Dip chicken into batter.
In a large skillet, heat oil.
Place a few strips of chicken in the oil, being careful not to let the pieces touch; sauté for 3-4 minutes, stirring constantly.
Remove the chicken; drain on paper towels; set aside.
Repeat with remaining chicken. Pour off all but 3 Tbsp oil in skillet.
Rinse, pat dry & slice fresh mushrooms.
Add to oil in skillet; sauté for 5 minutes; remove.
Add 1/4 cup of water, stir to loosen particles from the bottom of the skillet.
Combine remaining 1 cup water with remaining Tbsp cornstarch & chicken bouillon cubes.
Add to skillet; bring to the boiling point.
Add snow peas, water chestnuts, reserve chicken & mushrooms.
Serve garnished with thinly sliced turnip & radish, if desired.
Yield
8 servings.
🍷 Perfect Pairings
Complete your meal with these
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