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Ingredientes
- 1 lb boneless skinless chicken thighs cut 1" pcs
- 3 Tbsp. Chinese rice wine or possibly dry sherry
- 1 1/2 Tbsp. oyster-flavored sauce
- 2 tsp cornstarch
- 1/4 c. chicken broth
- 1 Tbsp. rice vinegar
- 1 Tbsp. soy sauce
- 1 Tbsp. dark soy sauce
- 1 Tbsp. sugar
- 2 tsp sesame oil
- 2 Tbsp. veg. oil
- 6 sm dry red chiles
- 1 Tbsp. chopped garlic
- 2 tsp chopped ginger
- 2 x green onions cut 1" lengths
- 1/2 tsp crushed dry red chiles
- 1 1/2 tsp cornstarch dissolved in
- 1 Tbsp. water
- 1/4 c. roasted peanuts coarsely minced
Direcciones
- Combine marinade ingredients in a bowl. Place chicken in marinade and turn to coat. Let stand for 10 min.
- Combine sauce ingredients in a bowl.
- Place a wok over high heat till warm. Add in oil, swirling to coat sides. Add in chiles and stir-fry for 10 seconds. Add in chicken and stir-fry for 2 min. Add in garlic, ginger, green onions, and crushed chilies; stir-fry for 1 minute.
- Add in sauce and cook, stirring for 1 minute. Add in cornstarch solution and cook, stirring, till sauce boils and thickens.
- Place chicken on a serving plate and sprinkle with peanuts.
- This recipe yields 4 servings.
- Comments: A dish fit for a general is certainly good sufficient for me. The usual way to make this dish is to deep-fry the chicken. Personally, I prefer stir-frying for a lighter fare. With the rich and flavorful sauce, it's sure to be your favorite chicken as well.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 146g | |
| Recipe makes 4 servings | |
| Calories 265 | |
| Calories from Fat 146 | 55% |
| Total Fat 16.36g | 20% |
| Saturated Fat 2.27g | 9% |
| Trans Fat 0.25g | |
| Cholesterol 54mg | 18% |
| Sodium 563mg | 23% |
| Potassium 287mg | 8% |
| Total Carbs 11.02g | 3% |
| Dietary Fiber 1.3g | 4% |
| Sugars 5.58g | 4% |
| Protein 16.23g | 26% |
