Gong Bao Jiding

Ingredients

• 1 pound skinless, boneless chicken thighs, cut into 1/2-inch dice
• 1 tablespoon plus 1 teaspoon arrowroot
• 1 egg white
• 1 tablespoon dark soy sauce
• ¼ teaspoon salt
• 1 teaspoon sugar
• 1 teaspoon rice wine vinegar
• 1 tablespoon plus 1 1/2 teaspoons peanut oil
• 1 teaspoon chili paste with garlic
• 2 thin slices fresh ginger
• 2 garlic cloves, thinly sliced
• 2 teaspoons sweet flour, also known as glutinous rice flour
• 3 tablespoons garlic chives or other chives, cut into 2-inch segments

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    317 calories; 23 grams fat; 5 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 5 grams polyunsaturated fat; 4 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 20 grams protein; 111 milligrams cholesterol; 471 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Place chicken in medium bowl. Dust with 1 teaspoon arrowroot and toss to coat. Add egg white, soy sauce and salt. Mix well and set aside.
2. In small bowl, mix together sugar, vinegar, remaining 1 tablespoon arrowroot and 1 cup water. Set aside.
3. Place a wok over high heat until hot. Add 1 tablespoon oil and swirl to coat the pan. When oil is thoroughly heated, add chicken and stir-fry until seared, about 2 minutes. Transfer chicken to paper towels to drain.
4. Wipe wok and return to medium-high heat. Add remaining 1 1/2 teaspoons oil, chili paste, ginger, garlic and sweet flour. Stir for 30 seconds. Add chicken, vinegar mixture and garlic chives. Stir-fry until chicken is thoroughly cooked, about 2 more minutes. Serve hot.

15 minutes