Braised Chicken with Peppers
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INGREDIENTS
- 1 ts Cornstarch
- 3 Red peppers
- 1 lb Chicken meat
- 2 ts Soy sauce
- 1 ts Salt
- 2 ts Sherry
- 2 tb Vegetable oil
- 1 pn Brown sugar
- 1 tb Vegetable oil
- 1 oz Fresh ginger
INSTRUCTIONS
From: hz225wu@unidui.uni-duisburg.de (Micaela Pantke) Date: Mon, 30 Aug 93 10:01:23 +0200 See "Chinese Menu Suggestion #2" for other recipes for complete dinner. Core the peppers and cut into thin rings. Fry in the oil and salt for 1 minute. Add 2 tablespoons water, bring to the boil, cover and simmer for 2 minutes. Drain. Cut the chicken into 1 inch pieces. Chop the ginger finely, fry both chicken and ginger in oil for 1 minute. Add the sugar and sherry. Mix the cornstarch to a smooth paste with the soy sauce and add to the pan. Heat gently, stirring until slightly thickend. Add the peppers and cook for 1 minute. REC.FOOD.RECIPES ARCHIVES /MISC PART OF A COMPLETE DINNER MENU From rec.food.cooking archives. Downloaded from G Internet, G Internet.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (220g) | ||
| Recipe Makes: 4 Servings | ||
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| Calories: 236 | ||
| Calories from Fat: 96 (41%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 10.6g | 14 % | |
| Saturated Fat 1.4g | 7 % | |
| Monounsaturated Fat 5.3g | ||
| Polyunsanturated Fat 2.8g | ||
| Cholesterol 78.4mg | 24 % | |
| Sodium 133.5mg | 5 % | |
| Potassium 496.6mg | 13 % | |
| Total Carbohydrate 8.2g | 2 % | |
| Dietary Fiber 2.4g | 10 % | |
| Sugars, other 5.8g | ||
| Protein 25.2g | 36 % | |
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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. |
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Calories per serving: 236
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