Directions:
- In a bowl, combine 1 1/2 tablespoons soy sauce and the cornstarch.
- Stir in the cut chicken and set aside.
- In a small bowl, combine the remaining soy sauce, sherry, honey, vinegar, and ginger.
- In a large wok or nonstick skillet, heat the oil over med-high heat.
- Add the chicken with its juices to the pan; stirfry for 2 minutes, until the chicken starts to brown.
- Add the bell peppers , scallions, and red pepper flakes; cook, stirring, for 2 more minutes.
- Add the soy-sherry mixture and the peanuts and cook for 1 minute.
- Serve it immediately over rice or refrigerate it for up to 2 days or freeze it for up to 3 months.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 247.29 Kcal (1035 kJ) | ||
| Calories from fat | 95.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.56g | 16% | |
|---|---|---|---|
| Cholesterol | 45.35mg | 15% | |
| Sodium | 1199.48mg | 50% | |
| Potassium | 141.4mg | 3% | |
| Total Carbs | 12.13g | 4% | |
| Sugars | 4.76g | 19% | |
| Dietary Fiber | 1.62g | 6% | |
| Protein | 24.32g | 49% | |
| Vitamin C | 21mg | 35% | |
| Vitamin A | 0.5mg | 16% | |
| Iron | 11.5mg | 64% | |
| Calcium | 63.3mg | 6% | |
| Amount Per 100 g | |||
| Calories | 142.55 Kcal (597 kJ) | ||
| Calories from fat | 54.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.09g | 16% | |
|---|---|---|---|
| Cholesterol | 26.14mg | 15% | |
| Sodium | 691.46mg | 50% | |
| Potassium | 81.51mg | 3% | |
| Total Carbs | 7g | 4% | |
| Sugars | 2.74g | 19% | |
| Dietary Fiber | 0.93g | 6% | |
| Protein | 14.02g | 49% | |
| Vitamin C | 12.1mg | 35% | |
| Vitamin A | 0.3mg | 16% | |
| Iron | 6.6mg | 64% | |
| Calcium | 36.5mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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