Try this Szechwan Chicken recipe, or contribute your own.
Suggest a better description1. With knife held in slanting position, almost parallel to cutting surface, cut each chicken breast half crosswise into 1/8-inch thick slices. In medium bowl, combine soy sauce, sherry, cornstarch, ginger, sugar, and crushed red pepper; add chicken, tossing to coat.
2. In 12-inch skillet, heat 1 tablespoon oil over medium-high heat until very hot. Add green onions and red and green peppers and cook, stirring frequently (stir-frying) until vegetables are tender-crisp, 2 to 3 minutes. With slotted spoon, transfer vegetables to bowl.
3. Increase heat to high and add remaining 1 tablespoon oil to skillet; heat until very hot. Add chicken mixture and stir-fry until chicken loses its pink color throughout, 2 to 3 minutes. Return vegetables to skillet; heat through. To serve, transfer chicken and vegetables to warm platter and sprinkle with peanuts.
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Serving Size: 1 Serving (350g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 322 | ||
Calories from Fat: 125 (39%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.9g | 19 % | |
Saturated Fat 1.8g | 9 % | |
Monounsaturated Fat 7g | ||
Polyunsanturated Fat 4.1g | ||
Cholesterol 65.8mg | 20 % | |
Sodium 161.4mg | 6 % | |
Potassium 1181.3mg | 31 % | |
Total Carbohydrate 15.9g | 5 % | |
Dietary Fiber 4.8g | 19 % | |
Sugars, other 11.2g | ||
Protein 33.7g | 48 % | |
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: 322
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