Combine chicken, 2 T. soy sauce, cold water, 1 1/2 T. cornstarch and garlic salt in a bowl.
Stir evenly in one direction and let marinate for 30 minutes.
Remove tips and seeds from chiles.
Combine remaining 3 T. soy sauce, sherry sugar, 1 1/2 t. cornstarch, salt and sesame oil in a small bowl and set aside.
Heat cooking oil in wok.
Add chicken and fry until chicken is about half cooked.
Remove chicken and drain all but 2 T. of the oil.
Heat oil and stir-fry chiles until they are black.
Remove chiles and fry peanuts until golden.
Add ginger root and chicken, peanuts, and chiles stirring and tossing together.
Add soy/sherry mixture and cook, stirring, just until thickened.
Serve over rice.
It is very good!!!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (238g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 772 (79%)|
|Amt Per Serving||% DV|
|Total Fat 85.7g||114 %|
|Saturated Fat 7.7g||38 %|
|Monounsaturated Fat 51.3g|
|Polyunsanturated Fat 24.8g|
|Cholesterol 65.8mg||20 %|
|Sodium 762.4mg||26 %|
|Potassium 511.1mg||13 %|
|Total Carbohydrate 21g||6 %|
|Dietary Fiber 2.6g||11 %|
|Sugars, other 18.3g|
|Protein 33.6g||48 %|
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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: 977
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