Mix together the vinegar, soy sauce, and sugar; set aside.
Coat the chicken with cornstarch.
Heat the oil in a large skillet or wok.
Add the chicken to the pan and stir-fry for 5-7 minutes, or until the chicken is no longer pink in the center.
Remove the meat from the pan and add the celery, green pepper, onion, garlic, red pepper and ginger.
Stir-fry for 1-2 minutes, or until the vegetables are crisp-tender.
Add the vinegar mixture and the chicken to the pan, stirring to coat chicken.
Mix in the peanuts and serve the entire mixture over rice.
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|Serving Size: 1 Serving (3404g)|
|Recipe Makes: 1|
|Calories from Fat: 483 (12%)|
|Amt Per Serving||% DV|
|Total Fat 53.7g||72 %|
|Saturated Fat 8g||40 %|
|Monounsaturated Fat 25.6g|
|Polyunsanturated Fat 16.6g|
|Cholesterol 194.9mg||60 %|
|Sodium 1499mg||52 %|
|Potassium 1963.9mg||52 %|
|Total Carbohydrate 695.8g||205 %|
|Dietary Fiber 38.5g||154 %|
|Sugars, other 657.3g|
|Protein 155.2g||222 %|
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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: 3944
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