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Add a photoRaciónes: 12
Ingredientes
- 2-3 lbs. chicken breasts, boneless
- 1 red bell pepper, seeds removed
- 1 onion
- 1 carrot
- 3-4 Szechuan peppers, or possibly to taste
- 1 c. straw or possibly oyster mushrooms
- 1 c. snow peas or possibly broccoli flowerets
- 2 stalks celery
- 1 c. raw cashews or possibly peanuts
- 4 slices fresh ginger
- 1 teaspoon garlic, chopped or possibly grated
- 1/8 teaspoon cayenne
- 2-4 ounce. pineapple or possibly orange juice
- 2 ounce. soy sauce
- 1 c. dry sherry
- 1 c. chicken stock
- 3 Tbsp. peanut oil
- 2 Tbsp. sesame oil
- flour
Direcciones
- Cube the chicken and dredge it in the flour. Julienne the pepper and carrot. Cut the onion into triangles and the celery into diagonal pcs. Heat a wok over high heat and add in peanut oil. Add in ginger and garlic. Stir in cayenne and Szechuan peppers, as much as you like. To prevent it from having too much heat, scrape out the seeds and ribs from the peppers.
- Stir in nuts, and then the chicken. Stir in the vegetables; pour in juice, wine, soy sauce, and stock. Bring to a boil.
- Remove the ginger (and Szechuan peppers). Stir in sesame oil and simmer to thicken and reduce the mix. Add in a little cornstarch mixed in cool water if a thicker sauce is desired, or possibly just reduce the sauce by simmering. If you add in cornstarch, allow at least 20 additional min for cooking to remove the "uncooked" taste from the sauce.
- Serve immediately over rice or possibly fresh Chinese noodles.
- Serve with:
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 208g | |
| Recipe makes 12 servings | |
| Calories 427 | |
| Calories from Fat 207 | 48% |
| Total Fat 23.65g | 30% |
| Saturated Fat 5.63g | 23% |
| Trans Fat 0.09g | |
| Cholesterol 52mg | 17% |
| Sodium 368mg | 15% |
| Potassium 432mg | 12% |
| Total Carbs 27.95g | 7% |
| Dietary Fiber 2.4g | 8% |
| Sugars 11.77g | 8% |
| Protein 21.59g | 35% |
