Ingredients
- 4 boneless, skinless chicken breast halves (about 1 lb.)
- 1 egg white
- 1 Tablespoon cornstarch
- 1 Tablespoon dry white wine or sherry
- 4 green onions
- 1 teaspoon minced ginger root
- 3 teaspoons minced fresh garlic (about 6 medium cloves)
- 2 Tablespoons vegetable oil
- Hot cooked rice
SAUCE
- 1 teaspoon crushed chili paste (sambal oelek) or more to taste
- 2 teaspoons sugar
- 1 teaspoon cornstarch
- 2 teaspoons rice vinegar
- 1 Tablespoon water
- 2 Tablespoons dry white wine or sherry
- 2 Tablespoons soy sauce
- Place chicken breasts in freezer for 1 to 2 hours or until very firm but not frozen solid.
- Slice crosswise into thin shreds. In small bowl, lightly beat egg white, then mix in 1 TBS corn stach and 1 TBS 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 the diagonal into very thin slices.
- Mince ginger root and garlic. Combine Sauce ingredients, mixing well.
- Heat wok or frying pan, add oil, and stir-fry chicken until no longer pink.
- Remove chicken with aslotted spoon.
- Add onions, ginger and garlic to wok and stir fry about 30 seconds, until ginger and garlic are fragrant but not brown.
- Return chicken to wok, re stir 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 tsp of dark sesame oil.
Serve over rice.
Makes 4 servings.