Peking Style Chicken

5.0(26)

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. NOTE: For those thinking of substituting Splenda for the sugar, please read the review posted by Oolala on Feb 11/09. Thanks Oolala for the heads up.

by Diana 2·published 2007-04-17

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Chicken Breast

Servings

4 serving(s)

Total time

35 min

prep 15 min

Calories / serving

520 kcal

Ingredients (10)

serves

1 tablespoon dry mustardmustard
3 tablespoons sugarsugar
2 tablespoons soy saucesoy-sauce
2 tablespoons sesame oilsesame-oil
2 tablespoons vinegarvinegar
1 teaspoon dried chili pepper flakes (optional)
2 boneless chicken breasts, thinly slicedchicken-breast
1/4 cup cornstarchcornstarch
3 egg whites, beatenegg
1/2 cup vegetable oilvegetable-oil

Instructions (5 steps)

01In a small bowl, mix together the mustard, sugar, soy sauce, sesame oil, chili peppers (if using) and vinegar. Blend thoroughly and set aside.
02Coat chicken pieces in cornstarch. Dip into beaten egg whites.
03Saute the chicken in hot oil until crispy and brown.
04Drain oil from the pan and add sauce.
05

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