Directions:
- Mix the egg white with the corn flour, combine with the chicken, cover and put in the fridge for about 30 minutes.
- Heat the oil in a wok until moderately hot and stir-fry the chicken for about one minute until they have turned white.
- Drain the chicken in a sieve or colander, discard the oil and wipe the wok clean.
- Reheat the wok, add all the sauce ingredients, except the corn flour mix, and bring it to the boil, then add the corn flour mix and simmer for one minute.
- Return the chicken strips to the wok and continue to stir-fry them for a few minutes until done and coated with the sauce.
- Do a last taste check for soy, sugar and lemon juice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 557.58 Kcal (2334 kJ) | ||
| Calories from fat | 356.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 39.64g | 61% | |
|---|---|---|---|
| Cholesterol | 47.68mg | 16% | |
| Sodium | 1027.82mg | 43% | |
| Potassium | 347.62mg | 7% | |
| Total Carbs | 29.55g | 10% | |
| Sugars | 3.99g | 16% | |
| Dietary Fiber | 1.3g | 5% | |
| Protein | 20.91g | 42% | |
| Vitamin C | 6.1mg | 10% | |
| Iron | 1.3mg | 7% | |
| Calcium | 28.6mg | 3% | |
| Amount Per 100 g | |||
| Calories | 248.35 Kcal (1040 kJ) | ||
| Calories from fat | 158.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.66g | 61% | |
|---|---|---|---|
| Cholesterol | 21.24mg | 16% | |
| Sodium | 457.8mg | 43% | |
| Potassium | 154.84mg | 7% | |
| Total Carbs | 13.16g | 10% | |
| Sugars | 1.78g | 16% | |
| Dietary Fiber | 0.58g | 5% | |
| Protein | 9.32g | 42% | |
| Vitamin C | 2.7mg | 10% | |
| Iron | 0.6mg | 7% | |
| Calcium | 12.8mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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