From: firstname.lastname@example.org (Sam M Rasheed) Rinse chicken; pat dry with paper towels. Cut chicken into bite size strips; set aside. For sauce, in a cup combine watate, soy sauce, apple juice, cornstarch, and hot pepper sauce; set aside. Add oil to wok or 12 inch skillet. Preheat over medium high heat. Stir fry garlic and ginger root in hot oil for 15 seconds. Add leeks and if desired, chili peppers. Stir fry for 11/2 minutes or till leeks are crisp-tender. Remove leek mixture from wok. Add chicken pieces to wok and stir fry for 3-4 minutes or until no longer pink. Stir sauce; add to center of wok. Cook and stir till thickened and bubbly. Return cooked vegetables to wok. Stir to coat. Cook and stir about 1 minute or till heated through. Stir in peanuts. serve immediately over hot rice. 3 servings. Posted to JEWISH-FOOD digest by email@example.com (Deena Abraham) on Nov 12, 1998,
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|Serving Size: 1 Serving (2221g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 771 (32%)|
|Amt Per Serving||% DV|
|Total Fat 85.6g||114 %|
|Saturated Fat 14g||70 %|
|Monounsaturated Fat 38.6g|
|Polyunsanturated Fat 26.4g|
|Cholesterol 313.6mg||96 %|
|Sodium 1941.2mg||67 %|
|Potassium 2794.3mg||74 %|
|Total Carbohydrate 262.4g||77 %|
|Dietary Fiber 25.4g||102 %|
|Sugars, other 237g|
|Protein 150.5g||215 %|
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Calories per serving: 2414
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