Chinese Chicken Breast with Garlic

Ingredients for chicken:

4 boneless, skinned chicken breast halves

1 Tablespoon cornstarch

1 Tablespoon white grape juice

1/2 cup thinly sliced onion

1/2 thinly sliced green or red pepper

1 egg white

2 Tablespoons vegetable oil

1 teaspoon minced gingerroot

3 teaspoons minced fresh garlic

Rice (cook according to instructions on package)

Ingredients for sauce:

1 1/2 teaspoon chili powder

1 teaspoon cornstarch

2 teaspoons sugar

2 teaspoons rice vinegar

1 Tablespoon water

2 Tablespoons soy sauce

2 Tablespoons white grape juice

Directions:

1. Chicken needs to be placed in freezer for 1 to 2 hours where it is very firm but not frozen. Slice crosswise into thin shreds.

2. In small bowl, lightly beat egg white. Add the cornstarch and grape juice listed above for the chicken. Stir the cornstarch until it is dissolved.

3. Add the chicken and mix well to coat all pieces. Let stand at room temperature for at least 30 minutes.

4. While waiting for the chicken to set with the mixture, prepare the onion, green pepper, gingerroot and garlic.

5. Combine Sauce ingredients and mix well.

6. Heat wok or frying pan, add oil, and stir-fry chicken until no longer pink. Remove chicken with a slotted spoon to avoid excess oil.

7. Add onions, ginger and garlic to wok and fry for about 30 seconds, until ginger and garlic are fragrant but not brown.

8. Return chicken to wok. Stir the sauce ingredients again to make sure it is well mixed and add to wok.

9. Cook, stirring constantly, until chicken is well coated with the mixture and the mixture is hot and bubbly and thickens slightly. Turn off heat and splash with 1 teaspoon of dark sesame oil. Serve over a bed of rice. Makes 4 servings.

Find more Chinese Recipes on Recipe Collection 1 along with recipes for cheesecake, coffee, barbecue recipes, chicken wings, and recipes for the slow cooker.

Click Here for the Wok on the Wild Side Mug

The copyright to this article is owned by Sandy Mertens (sandyspider). Permission to republish this article in print or online must be granted by the author in writing. (You can, however, freely use the opening introduction and photo with a link to the article here on HubPages to read the remainder of the article.)