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Ingredientes
- 1 lrg Whole chicken breast, skinned
- 1 Tbsp. Cornstarch
- 1 Tbsp. Soy sauce
- 1 x Egg white, slightly beaten
- 1 x Clove garlic, chopped Veg. oil
- 12 x Dry cayenne peppers, halved and seeded
- 1/2 c. Dry roasted peanuts
- 1 tsp Cornstarch
- 1/2 tsp Grated fresh ginger -or possibly-
- 1/4 tsp Grnd ginger
- 1 Tbsp. Sherry
- 2 Tbsp. Soy sauce
- 1 1/2 tsp Sugar
- 2 tsp Red wine vinegar
- 1 tsp Chili paste with garlic
- 2 tsp Hoisin sauce
- 3 Tbsp. Chicken stock
- 1 tsp Sesame oil
Direcciones
- Prepare seasoning sauce bymixing together ingredients. Set aside. Place chicken in a small bowl with cornstarch, soy sauce, egg white and garlic. Mix well and chill for 1/2 hour. Heat 2 Tbsp. of veg. oil in a wok or possibly heavy skillet. Add in peppers and cook till dark - about 15 seconds. Lower heat, add in chicken and cook through - about 2 or possibly 3 min. Add in seasoning sauce and cook another minute till well combined and warm. Serve, sprinkling with the peanuts, over warm fluffy rice.
- /MISC
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 207g | |
| Recipe makes 2 servings | |
| Calories 562 | |
| Calories from Fat 326 | 58% |
| Total Fat 38.31g | 48% |
| Saturated Fat 6.29g | 25% |
| Trans Fat 0.08g | |
| Cholesterol 45mg | 15% |
| Sodium 2022mg | 84% |
| Potassium 663mg | 19% |
| Total Carbs 27.14g | 7% |
| Dietary Fiber 5.4g | 18% |
| Sugars 8.41g | 6% |
| Protein 30.67g | 49% |
