Makes 2 to 3 servings as a main dish with rice; 4 as part of a multicourse meal
12 ounces skinless, boneless chicken breast, cut into ¼-inch-thick bite-size slices
2 tablespoons egg white, lightly beaten
2¼ teaspoons cornstarch
- Kirkland hunter defends acquaintance who killed treasured lion Cecil
- Alaska Airlines has 72-hour sale on fall travel to Hawaii
- Seahawks safety Kam Chancellor considering training-camp holdout, source says
- Seattle baby names: We’re trying harder to stand out
- Wing part that may be from missing Malaysian plane to be sent to France
Most Read Stories
4 teaspoons Shaoxing rice wine or dry sherry
¾ teaspoon salt
2 teaspoons plus 2 tablespoons peanut or vegetable oil
3 cup chicken broth
2 teaspoons soy sauce
¼ teaspoon red pepper flakes
1 navel orange
1 tablespoon minced ginger
2 teaspoons minced garlic
1 medium green pepper, julienne
½ cup thinly sliced red onions
1. Combine the chicken, egg white, 2 teaspoons cornstarch, 2 teaspoons rice wine and ¼ teaspoon salt in a medium bowl. Stir until the cornstarch is totally dissolved and no clumps are visible. Add 2 teaspoons of the oil; stir to combine. Refrigerate, uncovered, 30 minutes. Combine the broth, soy sauce, red pepper flakes, the remaining 2 teaspoons rice wine and ¼ teaspoon cornstarch in a small bowl.
2. Zest the orange; reserve the zest. Remove white pith from the orange with a sharp paring knife. Working over a bowl to catch any drips, carefully slide the knife on either side of each membrane to free the orange segments, letting segments fall into the bowl.
3. Heat 1 quart water to a boil in a saucepan. Add 1 tablespoon oil. Reduce the heat to low. When the water is barely simmering, carefully add the chicken, gently stirring so that the pieces do not clump together. Cook until the chicken just turns opaque but is not cooked through, about one minute. Carefully drain the chicken in a colander, shaking the colander to remove any excess water.
4. Heat a 14-inch wok or 12-inch skillet over high heat until a bead of water vaporizes within one to two seconds of contact. Swirl the remaining 1 tablespoon oil into the wok; add the ginger and garlic. Stir-fry until fragrant, 10 seconds. Add the bell peppers and red onions; stir-fry until the bell peppers are almost crisp-tender, one minute. Add the chicken; sprinkle with the remaining ½ teaspoon salt. Restir the broth mixture; swirl it into the wok. Stir-fry until the chicken is just cooked through, one minute. Stir in the orange segments, zest and any accumulated juices.
Nutrition information per serving: 257 calories, 11 g fat, 2 g saturated fat, 63 mg cholesterol, 13 g carbohydrates, 26 g protein, 1,008 mg sodium, 2 g fiber
Grace Young adapted her Hong Kong-style mango ginger chicken from “Stir-Frying to the Sky’s Edge” for The Chicago Tribune.