The idea behind this recipe was to create a contemporary American chicken dinner The result is a whole-bird meal that takes a bit more time and effort than a simple roast chicken but offers an outcome that is just short of mind-blowing, with a variety of tastes and textures the classic cannot touch
Total Time
31min
4.0
1 Rating
Author: Simon at SideChef
Servings:
2
Ingredients
•
12
oz
Chicken Breasts
, chopped
•
1
cup
Water
•
1
Tbsp
Dark Soy Sauce
•
as needed
Salt
•
1
tsp
Corn Starch
•
1
tsp
Granulated Sugar
•
1/2
stalk
Celery
, chopped
•
1/2
Carrot
, finely chopped
•
1
Tbsp
Rice Wine
•
1
Tbsp
Peanut Oil
•
1
Onion
, chopped
Cooking Instructions
1.
Chop the Onion (1).
2.
Finely chop the Carrot (1/2). Chop the Chicken Breasts (12 oz) into small pieces.
3.
Chop the Celery (1/2 stalk).
4.
Marinate the chicken breast with Corn Starch (1 tsp), Salt (as needed), Granulated Sugar (1 tsp), and Rice Wine (1 Tbsp) for 15 minutes.
Heat Peanut Oil (1 Tbsp) in a wok and stir fry the chicken until they turn white.
7.
Add the carrot, celery, and onion. Stir fry for a minute.
8.
Add the water and soy sauce mix. Turn heat to low and cook for 15 minutes.
9.
Serve hot. Enjoy!
Nutrition Per Serving
CALORIES
582
FAT
34.0 g
PROTEIN
26.7 g
CARBS
41.2 g
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