Cut the chicken into 1-inch cubes. Combine with the marinade ingredients, adding the cornstarch last. Marinate the chicken for 25 minutes.
While the chicken is marinating, prepare the sauce and vegetables: In a small bowl, combine the dark soy sauce, rice wine and sugar. Set aside.
Cut the chiles in half so that they are approximately the same size as the chicken cubes. Remove the seeds. Peel and finely chop the garlic. Cut the green onion on the diagonal into thirds.
Heat the wok over medium-high to high heat. Add 2 tablesppons oil. When the oil is hot, add the chicken. Stir-fry until it turns white and is 80 percent cooked. Remove from the wok.
Add 2 tablespoons oil. When the oil is hot, add the garlic and sitr-fry until aromatic (about 30 seconds). Add the chili peppers. Stir-fry briefly until they turn dark red.
Add the sauce to the wok. Bring to a boil. Add the chicken back into the pan. Stir in the peanuts and the green onion. Remove from heat and sir in a few drops of sesame oil. Serve hot.
I marinate my chicken in ziploc bags.
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|Serving Size: 1 Serving (149g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 285 (71%)|
|Amt Per Serving||% DV|
|Total Fat 31.6g||42 %|
|Saturated Fat 6.8g||34 %|
|Monounsaturated Fat 11.2g|
|Polyunsanturated Fat 11.5g|
|Cholesterol 84mg||26 %|
|Sodium 372.3mg||13 %|
|Potassium 246mg||6 %|
|Total Carbohydrate 5.3g||2 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 5g|
|Protein 21.6g||31 %|
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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: 401
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