Directions:
- Dice chicken into 3/4 cubes and combine with egg white, cornstarch and salt.
- Refrigerate for 30 minutes.
- Combine next ingredients through garlic and set aside.
- Heat oil in wok and when it is almost boiling hot but not smoking, turn heat off and add peanuts in a wire sieve so that it and the peanuts inside can be easily removed.
- When peanuts turn golden remove from oil.
- They will continue to cook from retained heat after being removed.
- Don't burn them, they cook very quickly.
- Turn heat back on and when oil is hot add chicken mixture.
- Cook about 45 seconds until chicken is opaque but not browned.
- Remove and drain the chicken on paper toweling.
- Pour off all but 2 T of the oil from the wok.
- Add peppers and cook about 15 seconds, they should be dark.
- Add sauce and chicken and cook about 1 minute more.
- Serve garnished with the peanuts.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 740.37 Kcal (3100 kJ) | ||
| Calories from fat | 588.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 65.44g | 101% | |
|---|---|---|---|
| Cholesterol | 50.37mg | 17% | |
| Sodium | 387.66mg | 16% | |
| Potassium | 716.22mg | 15% | |
| Total Carbs | 18g | 6% | |
| Sugars | 8.54g | 34% | |
| Dietary Fiber | 3.81g | 15% | |
| Protein | 23.79g | 48% | |
| Vitamin C | 151.8mg | 253% | |
| Iron | 2mg | 11% | |
| Calcium | 42.3mg | 4% | |
| Amount Per 100 g | |||
| Calories | 254.63 Kcal (1066 kJ) | ||
| Calories from fat | 202.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.51g | 101% | |
|---|---|---|---|
| Cholesterol | 17.32mg | 17% | |
| Sodium | 133.32mg | 16% | |
| Potassium | 246.32mg | 15% | |
| Total Carbs | 6.19g | 6% | |
| Sugars | 2.94g | 34% | |
| Dietary Fiber | 1.31g | 15% | |
| Protein | 8.18g | 48% | |
| Vitamin C | 52.2mg | 253% | |
| Iron | 0.7mg | 11% | |
| Calcium | 14.5mg | 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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