Mix ingredients for marinade and add chicken. Cover and marinate for 30 minutes. Combine ingredients for sauce. Add 2 tablespoons cooking oil to wok. Cook chicken until opaque and set aside. Add another tablespoon of oil to wok. Add garlic, ginger, dried red chiles and peanuts. Stir fry until fragrant and chilis start to darken. Return chicken to wok and stir fry 1-2 minutes to combine ingredients. Form a well in center of wok and add sauce. Bring Sauce to a boil and stir until chicken is coated. Add green onions. Continue stir frying for 1-2 more minutes. Serve on a bed of white rice.
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|Serving Size: 1 Serving (451g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 368 (65%)|
|Amt Per Serving||% DV|
|Total Fat 40.9g||54 %|
|Saturated Fat 5.8g||29 %|
|Monounsaturated Fat 11.3g|
|Polyunsanturated Fat 21g|
|Cholesterol 86mg||26 %|
|Sodium 5004.5mg||173 %|
|Potassium 1360.7mg||36 %|
|Total Carbohydrate 20.3g||6 %|
|Dietary Fiber 3.8g||15 %|
|Sugars, other 16.6g|
|Protein 34.5g||49 %|
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Calories per serving: 570
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