Equipment needs:
Wok or large saute pan
5 quart pot for boiling noodles
Tongs
Whisk
Plate for resting chicken
Paper towels
Pasta strainer
Ingredients:
4 boneless skinless chicken breasts
2 egg whites
2 Tablespoon white wine
1/4 cup corn starch
1 teaspoon salt
1 cup peanut or canola oil for frying
1 pound lo mein noodles or spaghetti noodles boiled and drained
For the sauce:
2 cloves fresh garlic, minced
4 scallions, chopped, separate the green from the white
2 teaspoon fresh ginger, minced
1/2 cup orange juice
1/2 cup chicken stock
Zest of 1 orange
1 Tablespoon brown sugar
2 Tablespoon soy sauce
2 Tablespoon corn starch
1 teaspoon (or more) garlic chili paste
3 Tablespoon rice wine vinegar
Method of prep:
In a medium sized bowl, mix together egg whites, white wine, corn starch and salt. Add chicken and coat. Marinate for 20 minutes to 24 hours. Mix the sauce ingredients together in a separate bowl, set aside. Heat oil in a wok, cast iron skillet, or large skillet. Oil should be heated to 350 degrees. Gently cook the chicken until the internal temperature is 165 degrees. Remove the chicken and allow oil that is clinging to the chicken to drain. Remove all but 2-3 tablespoons of oil from the pan. Add the whites of the scallions, the garlic, and the ginger. cook briefly. Add all of the sauce and cook until thick. Add the chicken back to the pan and and coat. Serve over pasta. Garnish with the green part of the scallion.