Directions:
- Rinse chicken and pat dry.
- Cut into 3/4 inch pieces.
- In a medium bowl, stir together chicken, sherry and 1 teaspoon cornstarch.
- Let stand for 15 minutes.
- For sauce, in a small bowl, stir together water, soy sauce, 4 teaspoons cornstarch, sugar, vinegar and hot pepper sauce. Set aside. Pour cooking oil into a wok or large skillet and heat over medium-high heat. Stir-fry garlic and ginger root for 15 seconds.
- Add chicken mixture; stir fry for 3 to 4 minutes or until meat is no longer pink inside. Push chicken from center of wok.
- Stir sauce and add to center of wok.
- Cook and stir until thick and bubbly.
- Add green onions and peanuts and stir to coat with sauce. Cook and stir 1 to 2 minutes more or until heated through.
- Serve over hot rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 379.06 Kcal (1587 kJ) | ||
| Calories from fat | 134.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.91g | 23% | |
|---|---|---|---|
| Cholesterol | 50.18mg | 17% | |
| Sodium | 1288.83mg | 54% | |
| Potassium | 523.83mg | 11% | |
| Total Carbs | 29.66g | 10% | |
| Sugars | 4.77g | 19% | |
| Dietary Fiber | 3.88g | 16% | |
| Protein | 27.54g | 55% | |
| Vitamin C | 2.8mg | 5% | |
| Iron | 2.3mg | 13% | |
| Calcium | 39.8mg | 4% | |
* 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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