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Suggest a better descriptionGong-bao Ji-ding (Chicken with Charred Red Peppers and Cashews) 1. Cut meat into 1" pieces. 2. Make marinade in order given, stir in chicken, and leave for at least 15 min. 3. Trim peppers, shake out seeds. Chop ginger very finely. Slice onion into 3/4" lengths. 4. Mix seasonings in small bowl in order given. To cook: 1. Fry peppers until they start to char. Turn up the heat till peppers blacken, add chicken, reduce heat to medium. 2. Stir fry until chicken is white, then add ginger and onion. Cook for a few seconds, then add nuts and seasonings (give it a quick stir first). When sauce has thickened slightly, and is glaze-like, remove to serving dish and serve hot. Cameron, a.k.a. - BEGG.4@OSU.EDU CHILE-HEADS ARCHIVES From the Chile-Heads recipe list. Downloaded from Glens MM Recipe Archive, G Internet.
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Serving Size: 1 Serving (105g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 280 | ||
Calories from Fat: 105 (38%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.7g | 16 % | |
Saturated Fat 1.1g | 6 % | |
Monounsaturated Fat 6.8g | ||
Polyunsanturated Fat 3.2g | ||
Cholesterol 65.8mg | 20 % | |
Sodium 270.8mg | 9 % | |
Potassium 359.8mg | 9 % | |
Total Carbohydrate 9.7g | 3 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 9.4g | ||
Protein 28.5g | 41 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 280
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