2 egg whites
1 onion, chopped
5 chicken thighs, cut into 1/4 inch slices
1 tablespoon soy sauce
2 tablespoons vegetable oil
1 teaspoon paprika
salt and pepper to taste
In a large saucepan, combine egg whites and onion. Heat slowly over medium heat, stirring constantly so that the mixture does not boil over. Remove from heat. Remove chicken pieces and cut into 1 inch pieces, reserving 1 piece for mixing with egg whites and onions.
In a large knife or food processor, coarsely slice chicken strips into 1 inch pieces. In a small bowl, mix together soy sauce, oil, paprika, salt and pepper. For flavor, place chicken strips in a greased and quartered 9 inch square pan.
Meanwhile, melt butter into the skillet of oil. Saute chicken strips in butter for approximately 2 minutes on each side or until golden brown. Remove chicken pieces and transfer to a large bowl.
While bowl of chicken pieces is cooking, place first top edge of chicken piece against bottom portion of rice; flip. Fry onion and green peppers in oil for about 20 minutes, until chicken is back and is a light golden color. Repeat with other side.
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