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Ingredients
-
3
tablespoons peanut or vegetable oil
-
6-10 dried hot red chili peppers (or less according to heat preference), seeded and membranes removed (gloves recommended)
-
1 1/2
lb chicken breast, cut into bite-sized pieces
-
2
cloves garlic, minced
-
1 1/2
teaspoons fresh ginger, minced
-
3/4
cup dry roasted peanuts
-
1
bunch green onions (about 6 green onions)
For the Marinade:
-
1 1/2
tablespoons soy sauce
-
1
tablespoon Chinese rice wine or sherry
-
3/4
teaspoon cornstarch
For the Sauce:
-
1/4
cup black Chinese vinegar or dark balsamic vinegar
-
3
tablespoons soy sauce
-
1 1/2
tablespoons toasted sesame oil
-
3
tablespoons white sugar
-
2
tablespoons hoisin sauce
-
2
teaspoons cornstarch
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-
Combine the marinade ingredients in a small bowl and pour over the chicken pieces. Toss to coat and let the chicken sit while you prepare the rest of the ingredients.
-
Combine all the sauce ingredients in a bowl, stirring until the cornstarch and sugar is dissolved. Set aside.
-
Heat the oil in a wok or skillet over high heat. Fry the chilies for a few seconds until they turn darker in color.
-
Add the chicken and marinade and fry until no longer pink. Add the garlic, ginger, and white parts of the green onions and fry for two minutes. Add the sauce and stir until thickened. Reduce the heat to medium-high and stir in the peanuts. Simmer for one minute. Remove from heat and stir in the green onions. Serve immediately with steamed rice.
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640
Calories
35g
Total Fat
48g
Protein
32g
Total Carbohydrate
19g
Sugars
Nutrition Facts
Serving Size:
1 Serving
- Calories
- 640
- Calories from Fat
- 320
- Total Fat
- 35g
- 54%
- Saturated Fat
- 6g
- 30%
- Trans Fat
- 0g
- Cholesterol
- 105mg
- 35%
- Sodium
- 1090mg
- 45%
- Potassium
- 860mg
- 25%
- Total Carbohydrate
- 32g
- 11%
- Dietary Fiber
- 4g
- 17%
- Sugars
- 19g
- Protein
- 48g
- Vitamin A
- 20%
- 20%
- Vitamin C
- 80%
- 80%
- Calcium
- 8%
- 8%
- Iron
- 20%
- 20%
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 6 1/2 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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Expert Tips
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