In medium bowl, combine chicken, ginger, garlic, soy sauce, cornstarch, 1 tspn rice wine, 1 tspn sugar, .5 tspn salt and 1 tspn cold water. Stir to combine. In small bowl combine broth, vinegar, dark soy sauce, sesame oil and remaining 1 tblspoon rice wine.
Heat wok and add 1 tbls peanut oil. Add chiles and Sichuan peppercorns and stir fry 15 seconds or until smokes. Push mixture to side of wok, add chicken and spread in layer. Cook 1 minute, begin to sear. Stir fry 1 minute until chicken is light brown but not cooked through
Swirl in remaining 1 tablespoon peanut oil into the wok. Add bell peppper and stir fry 1 minute. Swirl broth mixture into the wok and stir fry 1 minute or until chicken is cooked through. Add peanuts, scallions, sugar and salt. Stir fry 30 seconds.
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|Serving Size: 1 Serving (1458g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1388 (58%)|
|Amt Per Serving||% DV|
|Total Fat 154.3g||206 %|
|Saturated Fat 27.2g||136 %|
|Monounsaturated Fat 69.4g|
|Polyunsanturated Fat 46.3g|
|Cholesterol 432.5mg||133 %|
|Sodium 3012.2mg||104 %|
|Potassium 4443mg||117 %|
|Total Carbohydrate 90.5g||27 %|
|Dietary Fiber 24.4g||97 %|
|Sugars, other 66.1g|
|Protein 177.3g||253 %|
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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: 2404
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