2 tbsp 14-spice and herb blend
2 tbsp No-salt steak sauce
3 tbsp Dry sherry
3 tbsp Sesame oil
2 Egg whites, lightly beaten
6 Boned and skinned chicken breasts, halved
Vegetable oil for deep frying
1/4 cup Unsalted butter or margarine, divided
1/2 cup Green onions, sliced (with tops)
3 cup Carrots, julienned
1 tbsp Corn starch
1 cup Milk
3 tbsp Lemon juice
3 cup Cooked rice
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In a shallow bowl, combine herb and spice blend, steak sauce, sherry, sesame oil, and egg whites.
Coat chicken in mixture, dipping twice. Refrigerate chicken for 30 minutes. Heat several inches of oil to 365 F in a large saucepan or deep fryer. Fry coated chicken, in batches, for 2 1/2 to 3 minutes; drain on paper towels.
Melt 2 tablespoons butter in medium saucepan over medium heat. Cook onion until soft; add carrot and cook until tender-crisp, about 5 minutes; set aside. Melt remaining 2 tablespoons butter in small saucepan over medium heat; mix in corn starch; remove from heat. Gradually add milk, stirring until smooth.
Bring to a boil over high heat, stirring constantly. Reduce heat and boil gently for 2 minutes. Remove from heat and stir in lemon juice. Pour sauce over chicken and serve with vegetables and rice.
Makes about 6 servings.
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