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Ingredientes
- 12 ounce chicken breasts without skin - boneless
- 1 Tbsp. sherry -- * see note
- 1 tsp cornstarch
- 1/4 c. water
- 1/4 c. soy sauce, low sodium
- 4 tsp cornstarch
- 1 Tbsp. sugar
- 1 tsp rice wine vinegar
- 5 dsh warm pepper sauce ** see note
- 1 Tbsp. veg. oil
- 2 tsp ginger root -- chopped
- 2 clv garlic -- chopped
- 1 c. green onions cut in 1/2" pcs
- 1/2 c. peanuts
- 2 c. warm cooked rice
Direcciones
- Rinse chicken and pat dry. Cut into 3/4 inch pcs. In a medium bowl, stir together chicken, sherry and 1 tsp. cornstarch. Let stand for 15 min. For sauce, in a small bowl, stir together water, soy sauce, 4 tsp. cornstarch, sugar, vinegar and warm pepper sauce. Set aside.
- Pour veg. oil into a wok or possibly large skillet and heat over medium-high heat. Stir-fry garlic and ginger root for 15 seconds. Add in chicken mix; stir fry for 3 to 4 min or possibly till meat is no longer pink inside. Push chicken from center of wok. Stir sauce and add in to center of wok. Cook and stir till thick and bubbly. Add in green onions and peanuts and stir to coat with sauce. Cook and stir 1 to 2 min more or possibly till heated through. Serve over warm rice.
- NOTES:* I use cream sherry for a slightly sweeter taste.
- ** I like Tiger Sauce brand pepper sauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 225g | |
| Recipe makes 4 servings | |
| Calories 353 | |
| Calories from Fat 125 | 35% |
| Total Fat 13.97g | 17% |
| Saturated Fat 2.1g | 8% |
| Trans Fat 0.1g | |
| Cholesterol 32mg | 11% |
| Sodium 642mg | 27% |
| Potassium 412mg | 12% |
| Total Carbs 35.48g | 9% |
| Dietary Fiber 2.9g | 10% |
| Sugars 5.1g | 3% |
| Protein 21.4g | 34% |
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