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Ingredientes
- 2 whl chicken breasts
- 1 x Egg white
- 1 Tbsp. Cornstarch
- 1 Tbsp. Soy sauce
- 1 Tbsp. Cool water
- 2 x Scallions, cut in 1/4 in
- 8 whl dry red chili pepper
- 1 tsp Sugar
- 1/2 tsp Salt
- 1 tsp Cornstarch
- 1 Tbsp. Soy sauce
- 1 tsp Distilled white vinegar
- 1 tsp Sesame oil
- 2 Tbsp. Water
- 6 Tbsp. Peanut or possibly corn oil
- 1/2 c. Roasted peanuts
Direcciones
- Cut chicken into 1/2 inch cubes. You will have about 1-1/2 c.. Combine the egg white, cornstarch, soy sauce and 1 tbsp water and add in to chicken cubes, mixing well. Set aside for 30 min. Wipe the chicli peppers clean with a wet towel. Remove the tops and set aside on plate with scallions Combine the sauce ingredients in a c.. Set aside near cooking area. Place a strainer over a pot near the cooking area. Heat a wok over moderate heat till it is very warm. Add in the peanut oil and heat to about 300. Mix the chicken again and add in to the warm oil. Raise the heat to high and stir the chicken till it separates or possibly till most of the chicken has changed color but is not yet completely cooked. Pour the oil and chicken into the strainer to drain. As soon as the oil has liquid removed away, transfer the chicken to a plate. Heat the same wok. Add in 2 tbsp of the liquid removed oil, brown the chile peppers till they turn dark red, then add in the scallions and the cooked chicken and stir fry for 1 minute. Stir the sauce mix well and add in it to the chicken while stirring over high heat till it thickens and coats the chicken with a clear gaze. Add in the peanuts and mix well.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 200g | |
| Recipe makes 4 servings | |
| Calories 367 | |
| Calories from Fat 220 | 60% |
| Total Fat 24.51g | 31% |
| Saturated Fat 4.79g | 19% |
| Trans Fat 0.08g | |
| Cholesterol 45mg | 15% |
| Sodium 895mg | 37% |
| Potassium 632mg | 18% |
| Total Carbs 15.25g | 4% |
| Dietary Fiber 4.2g | 14% |
| Sugars 6.16g | 4% |
| Protein 25.26g | 40% |
