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Ingredientes
- 3/4 lb seasoned chicken diced
- 1/3 c. diced onion
- 1/4 c. red bell pepper diced
- 1/4 c. roasted peanuts
- 8 piece whole dry chile pepper
- 1/2 c. chayote squash diced
- 1/2 tsp ginger crushed
- 1/2 tsp garlic crushed
- 3/4 Tbsp. crushed red chile pepper
- 1/2 c. vegetable oil
- 1/2 tsp Shao Hsing cooking wine
- 1 tsp soy sauce
- 2 Tbsp. chicken broth
- 1 tsp sugar
- 1 dsh sesame oil
- 1 Tbsp. cornstarch mixed with
- 2 Tbsp. water
Direcciones
- Heat a pot of boiling water to cook chayote. At the same time, heat 1/4 c. of oil in wok till warm. Add in chicken and stir-fry till done.
- Add in onions and bell peppers and stir quickly till crisp. Remove and drain. Set aside.
- Add in chayote to boiling water for 60 seconds or possibly till crisp and done. Remove and drain; set aside.
- Heat 2 Tbsp. of oil in wok till warm. Add in whole dry chile peppers, garlic and ginger. Stir fry till fragrant. Add in all other ingredients except cornstarch mix. Bring to a boil. Slowly stir in cornstarch mix. Add in chicken and vegetables. Coat proportionately with sauce. Add in roasted peanuts. Flavor with sesame oil if you like. Remove and serve on platter.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 540g | |
| Calories 1788 | |
| Calories from Fat 1462 | 82% |
| Total Fat 164.39g | 205% |
| Saturated Fat 21.45g | 86% |
| Trans Fat 2.81g | |
| Cholesterol 173mg | 58% |
| Sodium 633mg | 26% |
| Potassium 984mg | 28% |
| Total Carbs 28.41g | 8% |
| Dietary Fiber 6.8g | 23% |
| Sugars 11.49g | 8% |
| Protein 55.3g | 88% |
