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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (168g) Recipe makes 4 servings |
||
| Calories 525 | ||
| Calories from Fat 374 | (71%) | |
| Amount Per Serving | %DV | |
| Total Fat 41.6g | 64% | |
| Saturated Fat 6.5g | 32% | |
| Monounsaturated Fat 13.5g | ||
| Polyunsaturated Fat 19.3g | ||
| Trans Fat 0.2g | ||
| Cholesterol 46mg | 15% | |
| Sodium 590mg | 24% | |
| Potassium 238mg | 6% | |
| Total Carbohydrate 18.4g | 6% | |
| Dietary Fiber 0.6g | 2% | |
| Sugars 10.0g | ||
| Protein 19.5g | 38% | |
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Peking Style Chicken
By: Diana #2
Apr 17, 2007
This is a dish we were served one night on one of the Princess Cruise ships. Tender, with a wonderful flavour. Of course when they served it, it was "dressed to the nines". When I make it at home, I serve it with rice and a vegetable. 
This is also great served in a wrap.
SERVES 4
Ingredients
- 1 tablespoon dry mustard
- 3 tablespoons sugar
- 2 tablespoons soy sauce
- 2 tablespoons sesame oil
- 2 tablespoons vinegar
- 1 teaspoon dried chili pepper flake (optional)
- 2 chicken breasts, thinly sliced
- 1/4 cup cornstarch
- 3 egg whites, beaten
- 1/2 cup vegetable oil
Directions
1
In a small bowl, mix together the mustard, sugar, soy sauce, sesame oil, chili peppers (if using) and vinegar. Blend thoroughly and set aside.2
Coat chicken pieces in cornstarch. Dip into beaten egg whites.3
Saute the chicken in hot oil until crispy and brown.4
Drain oil from the pan and add sauce.5
Cook for 5 minutes over low heat.
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- Course > Main Dish
- Main Ingredient > Meat > Poultry > Chicken > Breasts
- Preparation > Time to Make > < 60 mins
- Preparation > Simple > Beginner Cook
- Preparation > Inexpensive
Featured Reviews for This Recipe
From: JanV
On Nov 18, 2007
I can't believe that I forgot to review this recipe. My very favorite dish! I dipped chicken in egg whites first and then corn starch (seemed strange the other wat around). It was excellent!
From: Nougat
On Jun 15, 2007
Made this for supper last night just like the recipe said, including the hot pepper flakes, (I beat the egg whites until they were a little fluffy,) I had to fry the chicken in batches so the pieces had room to cook, and I re-whisked the eggs a couple of times to get the foamy coating. All I can say is this was fantastic! Was hoping to have some leftover to use in a wrap, sorry, not gonna happen! 
The only thing I might do differently next time, and there will be many next times, is to maybe double the sauce as it's really good and we didn't have enough to completely soak the rice I served this with. The chicken was tender and a little crispy from the frying, and topped with that beautiful sauce how could it miss? Also served chunks of whole pineapple alongside. Delish!!!
Thanks for the wonderful recipe!!
From: LifeIsGood
On May 24, 2007
Fantastic! I'm always looking for recipes using skinless, boneless chicken breasts. I rate this recipe among the best I've tried. It's very simple to prepare. I love the crispy texture of the chicken and the oriental flavor of the sauce. I wouldn't change a thing. Yum!!
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