Directions:
- Cut up chicken in 1/2 inch pieces and coat with 2 tsp corn starch an set aside.
- Mix the soy sauce, 4 tbls water and sugar and set aside.
- Mix 1 tbls water and 1 tsp corn starch and set aside.
- Heat up wok with 3 tbls of peanut oil.
- Add chili peppers and cook for 15 seconds.
- Add chicken and stir fry until cooked.
- Drain the oil from the wok.
- Add crushed red pepper flakes, green onions, ginger, peanuts and stir fry.
- Add sherry and rice vinegar and stir fry.
- Add soy sauce mixture and bring to a rolling boil.
- Add cornstarch mixture and stir until it thickens.
- Serve with rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 587.47 Kcal (2460 kJ) | ||
| Calories from fat | 338.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 37.59g | 58% | |
|---|---|---|---|
| Cholesterol | 46.48mg | 15% | |
| Sodium | 1125.21mg | 47% | |
| Potassium | 712.17mg | 15% | |
| Total Carbs | 34.1g | 11% | |
| Sugars | 6.95g | 28% | |
| Dietary Fiber | 5.07g | 20% | |
| Protein | 25g | 50% | |
| Vitamin C | 134.1mg | 223% | |
| Iron | 3.3mg | 18% | |
| Calcium | 64mg | 6% | |
| Amount Per 100 g | |||
| Calories | 203.51 Kcal (852 kJ) | ||
| Calories from fat | 117.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.02g | 58% | |
|---|---|---|---|
| Cholesterol | 16.1mg | 15% | |
| Sodium | 389.78mg | 47% | |
| Potassium | 246.7mg | 15% | |
| Total Carbs | 11.81g | 11% | |
| Sugars | 2.41g | 28% | |
| Dietary Fiber | 1.76g | 20% | |
| Protein | 8.66g | 50% | |
| Vitamin C | 46.4mg | 223% | |
| Iron | 1.1mg | 18% | |
| Calcium | 22.2mg | 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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