Description
A little sweet, a little sour, Empress Chicken is an easy and delicious Chinese-American stir fry that looks impressive and only takes 20 minutes to make!
Ingredients
Units
Scale
- 1 1/2 pound boneless, skinless chicken breast (cut into bite size cubes)
- 1 large egg
- 2 tablespoons cornstarch
- 1 tablespoon vegetable oil
- 3 cloves garlic (peeled and finely chopped)
- 1 medium onion (peeled and sliced into thin half moons)
- 2 stalks scallions (finely sliced on the bias)
- 4–5 dried red chilies (optional)
- For the sauce:
- 1 1/2 tablespoons corn starch
- 2 tablespoons white vinegar
- 1/4 cup soy sauce
- 1 small thumb size ginger (peeled and grated)
- 1 cup chicken broth
- 1 1/2 tablespoons granulated sugar
Instructions
- In a bowl, add corn starch and slowly whisk in soy sauce until cornstarch is dissolved. Whisk in vinegar and all of the remaining ingredients for the sauce. Set aside.
- Put chicken and egg in a bowl and mix using your fingers until all the chicken pieces are coated.
- Slowly add cornstarch until all the pieces are evenly coated (use more cornstarch if you need to).
- In a pan over high heat, add vegetable oil and chicken. Cook for 4-5 minutes or until chicken is cooked through. Transfer to a plate and set aside.
- In the same pan add garlic and onions and cook for 3 minutes, until onions are translucent. Add chicken and stir.
- Whisk sauce and pour over the chicken and onions. Stir until the sauce thickens and coats the chicken. Turn off the heat, add scallions and chilies and serve immediately.
Notes
This empress chicken recipe will keep refrigerated for up to 3 days.
Nutrition
- Serving Size:
- Calories: 290
- Sugar: 7.6 g
- Sodium: 766.3 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Carbohydrates: 18.2 g
- Fiber: 0.9 g
- Protein: 3.7 g
- Cholesterol: 160 mg
