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Name: Hot 7 Spicy Chicken with Peanuts and Leeks
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: 1 lb Skinless boneless chicken; 1 c Water; 2 tb Soy sauce; 2 tb Apple juice; 2 ts Cornstarch; 1/2 ts Bottled hot pepper sauce; 1 tb Peanut oil; 2 Cloves minced garlic; 2 ts Minced fresh ginger root; 1/2 c Peanuts; 1 lg Leek; cleaned & cut into 2"; 6 sm Red ried chili peppers; 3 c Hot cooked rice

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INGREDIENTS

1 lb Skinless boneless chicken
1 c Water
2 tb Soy sauce
2 tb Apple juice
2 ts Cornstarch
1/2 ts Bottled hot pepper sauce
1 tb Peanut oil
2 Cloves minced garlic
2 ts Minced fresh ginger root
1/2 c Peanuts
1 lg Leek; cleaned & cut into 2"
6 sm Red ried chili peppers
3 c Hot cooked rice

Servings

INSTRUCTIONS

From: srasheed@juno.com (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 dsabraham@juno.com (Deena Abraham) on Nov 12, 1998,

NOTES

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Hot 7 Spicy Chicken with Peanuts and Leeks

1 lb Skinless boneless chicken
1 c Water
2 tb Soy sauce
2 tb Apple juice
2 ts Cornstarch
1/2 ts Bottled hot pepper sauce
1 tb Peanut oil
2 Cloves minced garlic
2 ts Minced fresh ginger root
1/2 c Peanuts
1 lg Leek; cleaned & cut into 2"
6 sm Red ried chili peppers
3 c Hot cooked rice

From: srasheed@juno.com (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 dsabraham@juno.com (Deena Abraham) on Nov  12, 1998,

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Nutrition

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Serving Size: 1 Serving (2221g)
Recipe Makes: 1 Servings

Calories: 2414
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 %
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: 2414

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