Emprimir
Correo Electrónico
Add a photoRaciónes: 3
Ingredientes
- 2 tsp Soy sauce
- 1Â 1/2 tsp Corn starch
- 1 x Clove garlic, chopped
- 1 piece fresh ginger, chopped (1/2-inch long)
- 2 whl chicken breasts, boned, skinned,
- Â Â Halved, and diced
- 1/4 c. Peanut oil
- 1 c. Skinless raw peanuts
- 4 x Dry red chilies
- 8 x Dry Japanese mushrooms
- 1 bn Green onions, sliced
- 1 tsp Rice wine vinegar
- 1/2 tsp Sugar
- 1 tsp Oriental sesame oil
- Â Â Freshly steamed rice
Direcciones
- Combine soy sauce, corn starch, garlic, and ginger in a medium bowl; mix well. Add in diced chicken, tossing to coat proportionately. Let stand at room temperature for 15 min. Soak dry mushrooms in warm water for 15 min; drain well and thinly slice. Heat oil in wok over high heat. Add in peanuts; stir-fry till golden. Remove peanuts with slotted spoon and set aside. Add in chilies and stir-fry till browned; remove with slotted spoon and set aside. Add in chicken, with marinade, and stir-fry for 2 min. Blend in mushrooms, onion, vinegar, and sugar; stir-fry for 1 minute. Return peanuts and chilies to wok, blending well. Add in sesame oil and continue cooking for 1 minute. Serve immediately over freshly steamed rice.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 292g | |
| Recipe makes 3 servings | |
| Calories 658 | |
| Calories from Fat 453 | 69% |
| Total Fat 52.37g | 65% |
| Saturated Fat 9.09g | 36% |
| Trans Fat 0.11g | |
| Cholesterol 59mg | 20% |
| Sodium 277mg | 12% |
| Potassium 948mg | 27% |
| Total Carbs 18.48g | 5% |
| Dietary Fiber 6.2g | 21% |
| Sugars 6.47g | 4% |
| Protein 35.1g | 56% |
