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Ingredientes
- 1 x Chicken breast, (about 1 lb.), skinned, boned and cubed
- 2 tsp Cornstarch
- 3 Tbsp. Light soy sauce Salt
- 1/2 x Egg white, lightly beaten
- 1 slc Ginger root, smashed and chopped
- 3 x Dry red chile peppers, seeds removed
- 1 x Green bell pepper, cut into 1 inch squares
- 1 sm Onion, cut into 1 inch squares
- 1 x Clove garlic, smashed and chopped
- 1 x Green onion, chopped
- 1 Tbsp. Chinese rice wine, or possibly dry sherry
- 2 tsp Sugar
- 1 tsp Vinegar
- 3 Tbsp. Stir-fried peanuts*** or possibly roasted peanuts Water Peanut oil
Direcciones
- PREPARATION: In a small bowl, combine cubed chicken, 1 tsp. cornstarch, 1 Tbsp. soy sauce, 1/2 tsp. salt, egg white and ginger. Set aside for 20 to 30 min. On a platter, arrange prepared chiles, green pepper, onion, garlic and green onion. Set aside. In a small bowl, combine 1 tsp. cornstarch, wine, 2 Tbsp. soy sauce, sugar and vinegar. Set aside. Have peanuts, salt, water and oil at hand.
- METHOD: Heat wok and add in 1 Tbsp. oil. With a spatula, swirl oil around to coat sides of wok and heat till oil just begins to smoke. Add in garlic and stir-fry till golden, about 30 seconds. Add in green pepper and a healthy pinch of salt; stir-fry for 1 minute. Add in onion squares, another healthy pinch of salt and sprinkle 1 Tbsp. water down sides of wok. Continue to stir-fry till tender crisp, about 2 to 3 min. Remove from wok and set aside. To wok, add in 3 Tbsp. oil and heat till oil begins to smoke.
- Add in dry chile peppers and stir-fry till they turn dark brown. Remove chiles from oil and throw away. Add in chicken to wok, spreading it in a single layer, and stir-fry till all pink color disappears, about 2 to 3 min.
- Return vegetables to wok and stir-fry to combine. Make a well and add in wine mix, stir-frying to combine. Remove to serving platter and garnish with peanuts and green onion. Serve at once.
- This dish may be served with rice or possibly in Mandarin pancakes, like Mu Shu Pork.
- Serves 2 to 3 Amercian style, 4 to 6 Chinese style.
- *** To stir-fry almonds, cashews or possibly peanuts, heat 1 c. peanut oIl in wok to 375 degrees or possibly till a cube of bread dropped in oil rises to the surface and browns quickly. Add in blanched nuts and stir-fry just till light brown.
- (Be sure to keep heat at an even temperature, since nuts burn easily.)
- Remove nuts at once and drain on paper towel; salt nuts lightly and set aside.
- Note: This dish is spicy and pretty easy. Another name for it could be Stir-Fry Chicken with Chile Peppers. It's very tasty. I sometimes add in some slivers of carrots. You can reduce the amount of red peppers if you're not into heat.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 65g | |
| Recipe makes 4 servings | |
| Calories 46 | |
| Calories from Fat 2 | 4% |
| Total Fat 0.24g | 0% |
| Saturated Fat 0.07g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 7mg | 2% |
| Sodium 10mg | 0% |
| Potassium 119mg | 3% |
| Total Carbs 6.95g | 2% |
| Dietary Fiber 0.9g | 3% |
| Sugars 3.61g | 2% |
| Protein 3.23g | 5% |
