Make the sauce;
Mix ketchup, soy sauce, salt worchestershire, sugar, sesame oil, cayenne and broth.
In large both combine: cornstrach, 1/2 teaspoon sugar, salt add the chix that has been patted dry, toss into the mixture to coat chix well. Heat a wok or large skillet with oil over high heat (hot but not smoking). Add the chicken in batches stir fry til golden brown remove with slotted spoon, transfer to bowl. heat walnuts in the peanut oil for 10 -15 seconds until browned, sprinkle with sugar. discard oil in the wok.
Add three tablespoon peanut oil (fresh) to wok stir fry til hot not smoking, fry gingeroot, garlic and scallion for 30 seconds. add the peppers and the carrots and stir fry til peppers are tender . Add the snow peas chicken and stir fry until chix is hot. Add the sauce and cook over high heat stirring until the sauce comes to boil add walnuts and serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (410g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 620 (67%)|
|Amt Per Serving||% DV|
|Total Fat 68.9g||92 %|
|Saturated Fat 12.5g||63 %|
|Monounsaturated Fat 27.6g|
|Polyunsanturated Fat 23.4g|
|Cholesterol 191.8mg||59 %|
|Sodium 1006.8mg||35 %|
|Potassium 882.4mg||23 %|
|Total Carbohydrate 15.7g||5 %|
|Dietary Fiber 3g||12 %|
|Sugars, other 12.7g|
|Protein 61.2g||87 %|
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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: 923
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