Dice the chicken: marinate for 30 minutes in 1 tb soy, the cornstarch and rice wine. Cut the scallions into 1 in. pieces and the chiles in half (they are assuming you are using small ones). Heat the oil and deep fry the chicken dice for 2 minutes. Drain well. Reheat the oil and fry peanuts for 3 minutes. Drain. Heat a pan with 3 TB of oil and stir fry ginger, scallions and chiles. And chicken dice and stir fry for another minute before stirring in 1 tb soy and the sugar. Adjust the seasonings and stir in the peanuts. Serve sprinkled with sesame oil. [Note: I believe this recipe assumes the use of raw peanuts. If you are using roasted peanuts, omit the deep fry.] This is from a Chinese cookbook published in Taiwan.
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|Serving Size: 1 Serving (172g)|
|Recipe Makes: 6|
|Calories from Fat: 210 (63%)|
|Amt Per Serving||% DV|
|Total Fat 23.4g||31 %|
|Saturated Fat 4.6g||23 %|
|Monounsaturated Fat 10.9g|
|Polyunsanturated Fat 6.3g|
|Cholesterol 56mg||17 %|
|Sodium 237mg||8 %|
|Potassium 457.9mg||12 %|
|Total Carbohydrate 14.1g||4 %|
|Dietary Fiber 2.1g||9 %|
|Sugars, other 12g|
|Protein 18.2g||26 %|
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Calories per serving: 334
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