Nutrition balance score
Good
Glycemic Index
38
Low
Glycemic Load
8
Low
Nutrition per serving
Calories970.9 kcal (49%)
Total Fat87.3 g (125%)
Carbs20.5 g (8%)
Sugars9.9 g (11%)
Protein28.5 g (57%)
Sodium1777.8 mg (89%)
Fiber4 g (14%)
% Daily Values based on a 2,000 calorie diet
Ingredients
3 servings
1 lbchicken breast
sliced into 1/4" pieces
1 Tbspsoy sauce
¼ tspwhite pepper
½ tspsalt
1 Tbspshaoxing wine
½ Tbspneutral oil
I used avocado oil
½ Tbspcornstarch
¼ cupchicken stock
2 Tbspsoy sauce
1 Tbspoyster sauce
½ Tbspdark soy sauce
1 Tbspsugar
1 tspsesame oil
¼ tspmsg
optional
1 Tbspginger
chopped
4cloves garlic
chopped
1onion
medium, cut into quarters, petals separated
12 ozstring beans
cut into 2" strips
1 cupneutral oil
I used avocado oil
2 Tbspwater
Instructions
Step 1
Slice chicken breast into 1/4" discs across the grain. Place in a mixing bowl and marinate with salt, white pepper, soy sauce, Shaoxing wine, and cornstarch for 15-30 minutes in the fridge.
Step 2
Cut green beans into 2" pieces and onion into quarters and separate the petals. Chop garlic and ginger and set aside in separate bowls.
Step 3
Premix your sauce by mixing together chicken stock, soy sauce, oyster sauce, dark soy sauce, sugar, sesame oil, and msg.
Step 4
Heat 1 cup of avocado oil on high to 350F. Cook chicken in oil for 2 minutes (this technique is called velveting and will keep the lean chicken nice and juicy). Remove chicken and oil, leaving about 2 tbsp left in the pan.
Step 5
Stir fry green beans for 30 seconds then add your onions for another minute. Add in your ginger and garlic and stir fry for 30 seconds and season with salt. Add back your chicken and sauce and mix until combined, then add your cornstarch slurry and mix until thickened. Serve with freshly steamed rice and enjoy!
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