1. In a small bowl, combine chicken pieces, egg white and 1 tablespoon of corn starch. Toss to coat and set aside
2. in another small bowl, blend chili paste, sherry, red wine vinegar, sesame oil, 1 teaspoon of corn starch and chicken broth. Set sauce aside.
3. Heat oil in wok over medium-high heat. Add chicken and stir-fry until it separates and turns white, about 4 minutes. Remove and drain on paper towels.
4. Next, deep fry peanuts in remaining oil (add to if necessary) over medium heat until golden brown, about 3 minutes. Remove and drain.
5. Add two tablespoons of oil to wok. Stir-fry scallions, garlic and hot pepper for 1 minute. Add chicken. Stir-fry over high heat 1 minute.
6. Add sauce. Stir-fry until heated through and thickened. Add peanuts. Stir to mix. Serve over rice
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View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (225g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 618 | ||
Calories from Fat: 390 (63%) | ||
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Amt Per Serving | % DV | |
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Total Fat 43.4g | 58 % | |
Saturated Fat 6.9g | 35 % | |
Monounsaturated Fat 20.7g | ||
Polyunsanturated Fat 11.2g | ||
Cholesterol 58.1mg | 18 % | |
Sodium 1175mg | 41 % | |
Potassium 546.6mg | 14 % | |
Total Carbohydrate 31.8g | 9 % | |
Dietary Fiber 4.2g | 17 % | |
Sugars, other 27.6g | ||
Protein 27g | 39 % | |
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: 618
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