Cut chicken into 12 chunks. Mix the eggs,4 tablespoons oil, sherry, corn starch, salt and pepper. Add the chicken and coat with mixture. Heat remaining oil in wok until just below smoking stage and fry the chicken( adding one piece at a time) until crisp Set aside but keep hot uncovered. Decant all oil except for about 1 tablespoon and stirfry the scallions, red peppers, and brocolli. Add 3/4 cup of master sauce, 2 tablespoons of sugar, 1 tablespoon cornstarch. Note: add enough water as needed to thicken. The master sauce will keep for several weeks in the refrigerator. Recipe by: Wongs China house Posted to MC-Recipe Digest by "firstname.lastname@example.org"
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (388g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 171 (31%)|
|Amt Per Serving||% DV|
|Total Fat 19g||25 %|
|Saturated Fat 5.9g||29 %|
|Monounsaturated Fat 7.2g|
|Polyunsanturated Fat 2.6g|
|Cholesterol 793.1mg||244 %|
|Sodium 3668.8mg||127 %|
|Potassium 586.5mg||15 %|
|Total Carbohydrate 65.2g||19 %|
|Dietary Fiber 2.2g||9 %|
|Sugars, other 63g|
|Protein 31.5g||45 %|
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: 560
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!