Chinese Citrus Chicken Fry

Name: Chinese Citrus Chicken Fry
Total time: 1 h 5 min
Yield: 4
Cuisine: Asian, Chinese
Ingredients: 1 egg white; 1 teaspoon sesame oil; 2 teaspoons Corn starch; 4 cups Chicken breasts (skinned, ready to cook, cut into bite-sized pieces); 0.25 cup chicken stock; 3 tablespoons lemon juice; 1 tablespoon sugar; 1 tablespoon light soy sauce; 1.5 tablespoons Rice wine; 1 tablespoon garlic (chopped); 1 red chile pepper (chopped); 1 teaspoon Corn starch; 2 teaspoons sesame oil; 2 tablespoons scallions (chopped)

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Difficulty:

easy

Difficulty

Preparation:

30 min.

Preparation

ready in 1 hr 5 min.

Ready in

Calories:

308

calories

Calories

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Nutritional values

1 serving contains
(Percentage of daily recommendation)

Calorie	308 kcal	(15 %)
Protein	45.35 g	(46 %)
Fat	8.54 g	(7 %)
Carbohydrates	8.01 g	(5 %)
Sugar added	3.14 g	(13 %)
Roughage	0.34 g	(1 %)

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more nutritional values

Vitamin A	26.36 mg	(3,295 %)
Vitamin D	0.14 μg	(1 %)
Vitamin E	0.48 mg	(4 %)
Vitamin B₁	0.12 mg	(12 %)
Vitamin B₂	0.21 mg	(19 %)
Niacin	28.07 mg	(234 %)
Vitamin B₆	0.9 mg	(64 %)
Folate	11.44 μg	(4 %)
Pantothenic acid	1.38 mg	(23 %)
Biotin	0.75 μg	(2 %)
Vitamin B₁₂	0.49 μg	(16 %)
Vitamin C	32.82 mg	(35 %)
Potassium	442.63 mg	(11 %)
Calcium	31.09 mg	(3 %)
Magnesium	46.19 mg	(15 %)
Iron	1.72 mg	(11 %)
Iodine	4.69 μg	(2 %)
Zinc	1.48 mg	(19 %)
Saturated fatty acids	1.92 g
Cholesterol	119 mg

Author of this recipe:

EAT SMARTER

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Ingredients

for

servings

For the meat: 1
egg white; 1 teaspoon
sesame oil; 2 teaspoons
Corn starch; 4 cups
Chicken breasts (skinned, ready to cook, cut into bite-sized pieces)

For the sauce: ¼ cup
chicken stock; 3 tablespoons
lemon juice; 1 tablespoon
sugar; 1 tablespoon
light soy sauce; 1 ½ tablespoons
Rice wine; 1 tablespoon
garlic (chopped); 1
red chile pepper (chopped); 1 teaspoon
Corn starch; 2 teaspoons
sesame oil

To garnish: 2 tablespoons
scallions (chopped)

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Preparation steps

Mix together the egg white and sesame oil, add a little salt and the cornflour and stir in the chicken. Marinate for 20 min in the fridge.

Boil around 400 ml water in a wok and add the chicken. Keep stirring so that the chicken does not stick. After around 4 min, when the meat is white, sieve.

Dry the wok and add all the ingredients for the sauce apart from the cornflour and the sesame oil. Bring to the boil. Mix the cornflour with 1 tbsp water, add to the wok and simmer for 1 minute. Add the meat and heat quickly.

Stir in the oil then arrange in bowls and serve garnished with spring onions.