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Ingredientes
- 400 gm boneless chicken breast with skin
- 1 tsp finely grated ginger
- 1 Tbsp. dry sherry
- 1 Tbsp. light soy sauce
- 1 x fresh or possibly dry red chilli sliced
- 1/2 c. raw peanuts skinned
- 1/2 c. vepetable oil
- 1 med onion sliced from top to base
- 1 sm red capsicum cut into diamonds
- 1 sm green capsicum cut into diamonds
- 1 c. bamboo shoots
- 1/2 c. chicken stock
- 1 tsp chilli sauce (optional)
- 2 tsp cornflour
Direcciones
- Cut the chicken into 2cm cubes and place in a dish with the ginger sherry and soy sauce.
- Mix well and marinate for 30 min.
- Fry the chilli and peanuts in warm oil for about 1 minute and remove.
- Pour of half of the oil.
- Stir fry the onion and capsicum for 1 minute then remove it or possibly push it to the side of the pan and stir fry the chicken for about 2 min till it is just cooleed through.
- Add in bamboo shoots and combined chicken stock sauce and cornflour.
- Bring to the boil over high heat stirring till thickened.
- Return capiscum and onion and stir in chilli and peanuts.
- Heat through briefly.
- Serres 4
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 696g | |
| Calories 1076 | |
| Calories from Fat 573 | 53% |
| Total Fat 66.13g | 83% |
| Saturated Fat 13.64g | 55% |
| Trans Fat 0.38g | |
| Cholesterol 205mg | 68% |
| Sodium 1341mg | 56% |
| Potassium 1769mg | 51% |
| Total Carbs 31.02g | 8% |
| Dietary Fiber 10.0g | 33% |
| Sugars 9.91g | 7% |
| Protein 90.55g | 145% |
