Mix marinade ingredients in medium mixing bowl, add chicken, refrigerate, and marinade for 30 minutes.
Preheat 3 cups of oil in a wok over high heat.
Add chicken to preheated wok and cook until golden brown, approximately 5 minutes, stirring frequently. Remove chicken from wok and drain. Remove used oil.
Add 2 tablespoons of oil to preheated wok along with red peppers stirring constantly or it will burn. Add chicken, sauce, and nuts. Stir-fry for a few mins and enjoy.
Serve over steamed white rice.
This is a recipe which Carol learned to make while living in Taiwan.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (213g)|
|Recipe Makes: 4|
|Calories from Fat: 60 (23%)|
|Amt Per Serving||% DV|
|Total Fat 6.7g||9 %|
|Saturated Fat 1.3g||7 %|
|Monounsaturated Fat 3.1g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 65mg||20 %|
|Sodium 216.6mg||7 %|
|Potassium 487.9mg||13 %|
|Total Carbohydrate 19.2g||6 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 17.4g|
|Protein 29g||41 %|
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Calories per serving: 256
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