A fun zesty chicken dish that I got from Penzeys
Combine Cornstarch and water - Mix and set aside
Combine Chicken soup base and water - Mix and set aside
Cut all the scallions to separate the white from the green. Cut the white parts into 1" pieces and the green parts into 1/2" sections.
Put peanut oil in a large pan on high heat. Add szechuan peppercorns and cook for 2-3 minutes. They should crackle. Remove peppercorns to the best of your ability. Add onion and garlic and cook for 3-5 minutes. Add chicken and Ginger, stir for 3-5 minutes until chicken looks cooked. Add 1/2 Cup of chicken broth, black vinegar and soy sauce, stirring for one minute. Add peanuts, scallions and peppers and stir for 2 minutes. Add another 1/4 cup of the chicken broth. You can add all of it if you like more sauce. Add cornstarch/water slurry. Let simmer for 5 minutes or until thickened to your liking.
Serve with brown rice
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (389g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 855 | ||
Calories from Fat: 324 (38%) | ||
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Amt Per Serving | % DV | |
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Total Fat 36g | 48 % | |
Saturated Fat 5.8g | 29 % | |
Monounsaturated Fat 16.5g | ||
Polyunsanturated Fat 11.3g | ||
Cholesterol 98.7mg | 30 % | |
Sodium 258.5mg | 9 % | |
Potassium 1040.2mg | 27 % | |
Total Carbohydrate 76.7g | 23 % | |
Dietary Fiber 7.1g | 28 % | |
Sugars, other 69.6g | ||
Protein 56.2g | 80 % | |
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: 855
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