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Ingredientes
- 2 tsp Peanut oil
- 1/4 x Inch ginger root, julienned
- 2 x Boneless chicken breasts, cut to bite-sized pcs
- 1 lrg Red bell pepper, cut into 1/2 inch squares
- 1/2 c. Chicken stock
- 2 Tbsp. Dark soy sauce
- 1 tsp Chili oil
- 1/2 tsp Sugar Black pepper to taste
- 1 Tbsp. Corn starch Water as needed
Direcciones
- Heat wok to smoking point under high heat. Add in oil and ginger and stir for several seconds. Add in chicken and red pepper and stir fry for 1 minute. Add in chicken stock, soy sauce, chili oil, sugar and black pepper. Reduce heat, cover and cook for 3-4 min till chicken is done. Mix cornstarch with water to make a thin paste. Add in mix to wok, return to boil till sauce thickens.
- Serves four with two other dishes
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 576g | |
| Calories 635 | |
| Calories from Fat 317 | 50% |
| Total Fat 35.3g | 44% |
| Saturated Fat 9.01g | 36% |
| Trans Fat 0.33g | |
| Cholesterol 178mg | 59% |
| Sodium 2172mg | 91% |
| Potassium 1069mg | 31% |
| Total Carbs 13.48g | 4% |
| Dietary Fiber 3.6g | 12% |
| Sugars 8.33g | 6% |
| Protein 62.61g | 100% |
