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Ingredientes
- 1 tbsp. cornstarch
- 3 tbsp. soy sauce
- 2 whole chicken breasts, skinned, boned and cut in 1/2 inch cubes
- 1 tbsp. dry sherry
- 2 tbsp. sugar
- 1 tbsp. cider vinegar
- 1/4 c. peanut oil
- 1/2 to 1 teaspoon red pepper flakes
- 2 scallions, including tops
- 1/2 teaspoon peeled, chopped fresh ginger root
- 1/2 c. dry roasted peanuts
Direcciones
- Blend cornstarch and 1 Tbsp. soy sauce in 2-3 c. bowl. Fold in chicken and set aside. Mix remaining 2 Tbsp. soy sauce, sherry, sugar, and vinegar in small dish. Heat oil in wok or possibly open fry pan to about 375 degrees; add in pepper flakes and stir, cook till black, 20 seconds. Add in chicken, stir fry about 5 min. Remove chicken and set aside. Add in green onions and ginger root and stir fry 1 minute. Add in the chicken and stir fry 2 more min. Add in the sherry mix and peanuts. Stir fry 1 minute. Serve with warm rice.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 98g | |
| Recipe makes 6 servings | |
| Calories 306 | |
| Calories from Fat 200 | 65% |
| Total Fat 23.1g | 29% |
| Saturated Fat 4.12g | 16% |
| Trans Fat 0.06g | |
| Cholesterol 30mg | 10% |
| Sodium 642mg | 27% |
| Potassium 268mg | 8% |
| Total Carbs 11.02g | 3% |
| Dietary Fiber 1.8g | 6% |
| Sugars 5.49g | 4% |
| Protein 14.95g | 24% |
