Instructions
Step 1 cornmeal season with pepper and spread on a plate. Lightly oil to chicken and corn meal
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Step 2 To prepare the sauce, and put the components of the sauce and corn flour in an additional bowl. Combine ingredients and mix well - smoothly-Set aside.
Step 3 Heat a skillet over high heat. Oil spray. Turn the chicken in batches for 2-3 minutes or until golden. Then remove from the pan. Set aside.
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Step 4 Return the skillet over high heat. Sprinkle a little of
the oil. Add the onion and ginger. Stir for 2 minutes or until golden. Add the sauce and simmer on low heat for 2-3 minutes or until slightly thickened. Return the chicken to the pan. Simmer for 1-2 minutes or until hot chicks.
Step 4 Return the skillet over high heat. Sprinkle a little of
the oil. Add the onion and ginger. Stir for 2 minutes or until golden. Add the sauce and simmer on low heat for 2-3 minutes or until slightly thickened. Return the chicken to the pan. Simmer for 1-2 minutes or until hot chicks.
Step 5 served amount Choi with rice on the side. Garnish with green onions.
2 tablespoons of corn flour *, plus 1 teaspoon In addition, pour the sauce
Black pepper, season
Chicken strips 600G chipset skin
Sauce
1 lemon, 1/4 cup juice
1/3 cup liquid without added salt chicken broth *
1 tablespoon white wine vinegar
2 tablespoons liquid honey
Oil spray
1 large onion, slice
3CM piece fresh ginger, peeled, cut into matchsticks
1 bunch of the $ Choi, steamed
4 cups cooked rice
2 onions, cut into strips
* Note: A plug with an asterisk (*) indicates in Quebec, despite the fact that in Quebec this is generally without gluten component, it is wise to check the label to make sure that the components of products and can changer formulas vary.