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Ingredientes

Cost per recipe $5.52 view details
  • 3 1/2 tsp Cornstarch, divided
  • 5 tsp Soy sauce, divided
  • 5 tsp Dry sherry, divided
  • 1/4 tsp Salt
  • 3 x Chicken Breast Halves*, skinned & boned
  • 1 Tbsp. Red wine vinegar
  • 2 Tbsp. Chicken broth or possibly water
  • 1 1/2 tsp Sugar
  • 3 Tbsp. Vegetable oil,, divided
  • 1/3 c. Peanuts
  • 6 sm Dry warm chili peppers, or possibly to taste
  • 1 1/2 tsp fresh ginger, chopped
  • 2 x Green onions with tops, cut 1 1/2-inch piece Green onion Dry warm chili peppers

Direcciones

  1. For marinade, combine 2 teaspoon cornstarch, 2 teaspoon soy sauce, 2 teaspoon sherry and salt in large bowl; mix well. Add in chicken and stir to coat well. Let stand30 min.
  2. Combine remaining 1 1/2 teaspoon cornstarch, 3 teaspoon soy sauce, 3 teaspoon sherry, vinegar, chicken broth and sugar in small bowl; mix well. Set aside.
  3. Heat 1 Tablespoons oil in wok or possibly large skillet over medium heat. Add in peanuts; cook and stir till lightly toasted. Remove peanuts from wok; set aside.
  4. Heat 2 Tablespoons oil in wok or possibly large skillet over medium heat. Add in chili peppers; stir-fry till peppers just begin to char, about 1 minute.
  5. Increase heat to high. Add in chicken mix; stir-fry 2 min. Add in ginger; stir-fry till chicken is no longer pink in center, about 1 minute.
  6. Add in peanuts and onions; stir fry 1 minute.
  7. Stir cornstarch mix; add in to wok. Cook and stir till sauce boils and thickens. Garnish, if you like.
  8. Makes 3 servings.
  9. NOTES :*Cut in bite-sized pieces.

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 856g
Calories 1603  
Calories from Fat 925 58%
Total Fat 103.45g 129%
Saturated Fat 23.99g 96%
Trans Fat 1.55g  
Cholesterol 267mg 89%
Sodium 2449mg 102%
Potassium 2131mg 61%
Total Carbs 61.39g 16%
Dietary Fiber 7.9g 26%
Sugars 30.75g 21%
Protein 102.45g 164%
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