Combine Cornstarch and water - Mix and set aside
Combine Chicken soup base and water - Mix and set aside
Cut all the scallions to separate the white from the green. Cut the white parts into 1" pieces and the green parts into 1/2" sections.
Put peanut oil in a large pan on high heat. Add szechuan peppercorns and cook for 2-3 minutes. They should crackle. Remove peppercorns to the best of your ability. Add onion and garlic and cook for 3-5 minutes. Add chicken and Ginger, stir for 3-5 minutes until chicken looks cooked. Add 1/2 Cup of chicken broth, black vinegar and soy sauce, stirring for one minute. Add peanuts, scallions and peppers and stir for 2 minutes. Add another 1/4 cup of the chicken broth. You can add all of it if you like more sauce. Add cornstarch/water slurry. Let simmer for 5 minutes or until thickened to your liking.
Serve with brown rice
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (389g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 324 (38%)|
|Amt Per Serving||% DV|
|Total Fat 36g||48 %|
|Saturated Fat 5.8g||29 %|
|Monounsaturated Fat 16.5g|
|Polyunsanturated Fat 11.3g|
|Cholesterol 98.7mg||30 %|
|Sodium 258.5mg||9 %|
|Potassium 1040.2mg||27 %|
|Total Carbohydrate 76.7g||23 %|
|Dietary Fiber 7.1g||28 %|
|Sugars, other 69.6g|
|Protein 56.2g||80 %|
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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: 855
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