Try this Spicy Szechuan Chicken recipe, or contribute your own.
Suggest a better description1. Cut chicken into 2 x 1/2 inch strips. Place in a large pie plate. Sprinkle 2 t cornstarch over chicken and mix well to coat. Add egg white and mix again. 2. Heat oil in wok or a 12 inch frying pan. Add chicken and bamboo shoots and stir fry for about 3 minutes (using a wooden spoon or wooden fork). Add chiles and peanuts; stir fry for 2 minutes. 3. Combine all remaining ingredients except green onion with remain- ing 2 tsp. cornstarch and add to wok. Stir fry and heat until sauce is thick and smooth and mixture is well-blended. Add green onion. Stir-fry 30 seconds to warm onions. Serve immediately. Food exchanges per serving: 4 meats, 1 vegetable 1 serving is 2/3 cup. This recipe yields 4 cups. Cyberealm Cookbook, Vol 1, 4/93, Cyberealm BBS, compiled by Linda Fields. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber1.zip
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Serving Size: 1 Serving (174g) | ||
Recipe Makes: 6 | ||
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Calories: 219 | ||
Calories from Fat: 62 (28%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.8g | 9 % | |
Saturated Fat 0.9g | 5 % | |
Monounsaturated Fat 3.4g | ||
Polyunsanturated Fat 1.9g | ||
Cholesterol 65.8mg | 20 % | |
Sodium 478.4mg | 16 % | |
Potassium 481.6mg | 13 % | |
Total Carbohydrate 7.5g | 2 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 6.5g | ||
Protein 29.1g | 42 % | |
Powered by: USDA Nutrition Database 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: 219
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