In a non-reactive bowl, prepare the marinade. Combine the rice wine, peanut oil, soy sauce, salt and cornstarch. Stir in the chicken pieces and refrigerate for 20 to 30 minutes.
In a small bowl, combine the ingredients for the sauce. Set aside.
Over high heat, in a wok, bring the peanut oil to almost smoking temperature. Stir-fry the chilies, ginger, garlic and white part of the green onions for 30 to 40 seconds, or until the chilies turn dark. Add the chicken and stir-fry for 1 to 2 minutes, until golden in color. Add vegetables (bell pepper, carrot, celery, bamboo shoots and water chestnuts) and stir-fry for another 2 minutes.
Add the sauce and bring to a boil. Add the peanuts.
Make slurry by combining chicken stock and cornstarch. Add slurry to wok to thicken the sauce. Continue to cook until glossy. Transfer to a serving plate and garnish with julienne green onions.
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|Serving Size: 1 Serving (574g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 292 (42%)|
|Amt Per Serving||% DV|
|Total Fat 32.4g||43 %|
|Saturated Fat 5.6g||28 %|
|Monounsaturated Fat 14.6g|
|Polyunsanturated Fat 10.2g|
|Cholesterol 66.3mg||20 %|
|Sodium 7887.6mg||272 %|
|Potassium 1249.9mg||33 %|
|Total Carbohydrate 52g||15 %|
|Dietary Fiber 6.9g||28 %|
|Sugars, other 45.1g|
|Protein 48.8g||70 %|
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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: 696
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