Quick-Fried Chicken Cubes in White Sauce
Ingredients
- 4 Chicken breasts boned
- 1/4 tsp Ground ginger
- Salt and pepper to taste
- 1 Tbs Cornflour cornstarch
- 1 Tbs Butter
- 2 Tbs Vegetable oil
- 4 oz Small shelled shrimps
- 1 Small red pepper pith and seeds removed and cut into 1 cm (1/2 in) lengths
- 1/4 Cucumber halved and cut into 1 cm (1/2 in) lengths
for the sauce
- 3 floz Chicken stock
- 1 Tbs Butter
- 2 floz Dry white wine
- 1 Tbs Cornflour cornstarch, blended with 4 Tbs water
- 4 floz Single light cream
Instructions
- Cut the chicken breasts into small cubes and rub them with ginger, seasoning and cornflour (cornstarch).
- Melt the butter with the oil in a large frying-pan. Add the chicken cubes and stir-fry for 30 seconds. Add the shrimps, pepper and cucumber to the pan and stir-fry the mixture for 2 minutes. Remove from the heat.
- To make the sauce, pour the stock into a small saucepan and bring to the boil. Stir in the butter and wine and cook until the butter has melted. Reduce the heat to low and add the cornflour (cornstarch) mixture, stirring constantly. Simmer for 2 minutes, or until the sauce has thickened. Stir in the cream. Remove from the heat and pour the sauce into the frying-pan. Return the pan to moderate heat and cook, turning the meat and vegetables over in the sauce, for 2 minutes.
- Transfer the mixture to a warmed serving dish and serve at once.
Calories: 526 kcal
Carbohydrates: 8 g
Protein: 55 g
Fat: 28g
Saturated Fat: 12 g
Trans Fat: 1 g
Cholesterol: 239 mg
Sodium: 390 mg
Potassium: 1065 mg
Fiber: 1 g
Sugar: 2 g
Vitamin A: 1488 IU
Vitamin C: 42 mg
Calcium: 58 mg
Iron: 1 mg