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Ingredientes
- 2 tbsp. oil
- 3 single chicken breasts
- 1/2 teaspoon red chilies
- 1/2 teaspoon secuan peppercorns
- 1 sm. onion, sliced & cut in half
- 1 c. celery, sliced diagonally
- 1 yellow bell pepper, seeded & cut into strips
- 1 c. zucchini, cut into 1/4" x 1/4" x 1" strips
- 1 c. cabbage, sliced
- 1 1/2 c. chicken stock
- 1 (1 ounce.) can mandarin oranges, liquid removed (save juice)
- 1/4 teaspoon fresh ginger
- 1/2 teaspoon garlic
- 2 teaspoon sugar
- 1/2 c. rice wine or possibly dry sherry
- 1 tbsp. light soy sauce
- 1/4 c. cornstarch
- Toasted peanuts
- 1 c. bok choy
Direcciones
- Skinless, boneless and cut into 1/2" x 1/2" x 1" strips.
- Heat the oil in the wok, add in sechuan pepper and red chilies and toast till crisp. Strain the peppers from the oil; set aside. Heat oil and add in chicken pcs to the wok and stir fry till white and hard. Add in celery, yellow pepper, zucchini, bok chow, mandarin oranges, fresh ginger and garlic. Stir fry 2 min. Add in stock, sugar, vinegar, soy sauce and 1/4 c. wine. Reserve the remaining wine. Use a mortar and pestle to crush the toasted peppers till pulverized. Add in peppers to the stir fry. Add in cornstarch to remaining 1/4 c. wine and stir till thickened. Serve stir fry over rice and garnish with toasted peanuts. Yield: 8 servings.
- NOTE: In place of a mortar and pestle one can use a backside of a heavy skillet rubbing the toasted peppers against a hard surface will achieve the same results.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 238g | |
| Recipe makes 6 servings | |
| Calories 261 | |
| Calories from Fat 122 | 47% |
| Total Fat 13.59g | 17% |
| Saturated Fat 2.64g | 11% |
| Trans Fat 0.2g | |
| Cholesterol 45mg | 15% |
| Sodium 327mg | 14% |
| Potassium 404mg | 12% |
| Total Carbs 11.85g | 3% |
| Dietary Fiber 1.8g | 6% |
| Sugars 3.54g | 2% |
| Protein 17.5g | 28% |
