A delicious Yu Xiang Shredded Chicken (Low-Calorie Version) recipe.
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Yu Xiang Shredded Chicken (Low-Calorie Version)
Other★ Easy32min
IngredientsWhat you'll need for Yu Xiang Shredded Chicken (Low-Calorie Version)
| Ingredient | Amount | Notes | |
|---|---|---|---|
| Chicken breast | 250 | ||
| Carrot | 160 | ||
| Shredded green pepper | 160 | ||
| Dried wood ear mushrooms | 20 | ||
| Light soy sauce (for marinade) | 3 | ||
| White pepper powder (for marinade) | 0.3 | ||
| Water (for marinade) | 5 | ||
| Cooking oil (for marinade) | 2 | ||
| Light soy sauce (for Yu Xiang sauce) | 6 | ||
| Aged vinegar (for Yu Xiang sauce) | 8 | ||
| Zero-calorie sweetener (erythritol) | 3 | ||
| Water (for Yu Xiang sauce) | 30 | ||
| Salt (for Yu Xiang sauce) | 1 | ||
| Pixian doubanjiang (chili bean paste, oil drained) | 6 | ||
| Minced garlic | 5 | ||
| Minced ginger | 3 |
Cooking StepsHow to cook Yu Xiang Shredded Chicken (Low-Calorie Version) step by step
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Step 1 Detail
Cut the chicken breast into thin strips. Mix with the marinade ingredients and let sit for 10 minutes.
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Step 2 Detail
Julienne the carrot and green pepper. Soak and shred the wood ear mushrooms. Set aside.
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Step 3 Detail
Heat a small amount of oil in a wok. Add ginger and garlic, stir until fragrant. Add doubanjiang and stir-fry until aromatic.
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Step 6 Detail
Pour in the prepared Yu Xiang sauce. Toss over high heat until the sauce coats everything evenly. No need for a cornstarch slurry.
