Mandarin Chicken

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Mandarin Chicken

The classic Chinese dish made right in your kitchen.

Yield: Serves 4


1 1/2 pounds boneless, skinless chicken breasts, cut into 3/4-inch cubes

1 egg white, slightly beaten

3/4 tablespoon salt

1/2 tablespoon cornstarch

3 green onions, cut into 1/2-inch pieces

1 1/2 tablespoons hoisin sauce

3/4 tablespoon dark soy sauce

2 cups vegetable oil

- Dash of white pepper

Season chicken cubes with egg white, salt, cornstarch and white pepper. Cover and
refrigerate for 10-15 minutes. Heat oil in the wok. Stir-fry chicken cubes for 2-3 minutes or until meat turns white, separating all pieces while stirring. Drain well and set aside. Pour all but 2 tablespoons of oil from the wok. Heat the wok again and add green onions, hoisin sauce, then chicken. Stir well, then add soy sauce.
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