Try this Hunan Hot and Sour Chicken recipe, or contribute your own.
Suggest a better descriptionIn a bowl, combine cornstarch, sherry, salt and pepper. Add chicken and stir to coat, then stir in 1 1/2 t of the oil and let stand for 15 minutes to marinate. Prepare cooking sauce by blending all ingredients in another bowl, set aside. Place a wok or wide frying pan over high heat. When pan is hot, add 2 T of the oil. When oil begins to heat, add garlic, ginger, and black beans. Stir once, then add chicken and stir-fry until chicken is opaque (about 3 minutes). Remove chicken from pan. Add the remaining 1 T oil to pan. When oil is hot, add green pepper, carrot and bamboo shoots. Stir-fry for 30 seconds. Add water and stir-fry for 1 1/2 minutes. Return chicken to pan. Stir cooking sauce, add to pan, and cook, stirring, until sauce bubbles and thickens. If you like food that produces watery eyes and a burning mouth, pass a little bowl of hot pepper & black bean sauce (recipe follows).
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Serving Size: 1 Serving (266g) | ||
Recipe Makes: 4 | ||
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Calories: 209 | ||
Calories from Fat: 51 (24%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.7g | 8 % | |
Saturated Fat 0.7g | 3 % | |
Monounsaturated Fat 0.9g | ||
Polyunsanturated Fat 3.4g | ||
Cholesterol 65mg | 20 % | |
Sodium 474.3mg | 16 % | |
Potassium 702.5mg | 18 % | |
Total Carbohydrate 9.7g | 3 % | |
Dietary Fiber 2.4g | 10 % | |
Sugars, other 7.3g | ||
Protein 28.4g | 41 % | |
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: 209
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