Directions:
- Cut chicken into bite size pieces.
- Mix together egg white, corn starch, white pepper and soy sauce in a glass bowl.
- Add chicken, coating well.
- Cover and refrigerate for 30 minutes.
- In a separate bowl or plate, combine the green pepper, onion, drained water chestnuts and celery; Set aside.
- Mix together the sauce ingredients-set aside.
- In a wok or large frying pan heat 1 Tbsp peanut oil over med-high heat.
- Stir-fry the Thai peppers until lightly browned.
- Add chicken and cook stir-frying until the chicken is almost cooked through.
- Add the vegetables-stir-fry for a few minutes.
- Add sauce ingredients and heat for a few minutes to combine the flavors.
- Sprinkle the peanuts over.
- Serve over rice. (I always wait until I have put the chicken mixture over the rice before sprinkling the peanuts over.) Also, the Thai peppers can be decreased according to taste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 242.59 Kcal (1016 kJ) | ||
| Calories from fat | 109.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.12g | 19% | |
|---|---|---|---|
| Cholesterol | 44.79mg | 15% | |
| Sodium | 586.55mg | 24% | |
| Potassium | 438.21mg | 9% | |
| Total Carbs | 14.83g | 5% | |
| Sugars | 6.27g | 25% | |
| Dietary Fiber | 2.73g | 11% | |
| Protein | 18.66g | 37% | |
| Vitamin C | 23.8mg | 40% | |
| Iron | 0.5mg | 3% | |
| Calcium | 31.5mg | 3% | |
| Amount Per 100 g | |||
| Calories | 123.7 Kcal (518 kJ) | ||
| Calories from fat | 55.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.18g | 19% | |
|---|---|---|---|
| Cholesterol | 22.84mg | 15% | |
| Sodium | 299.09mg | 24% | |
| Potassium | 223.45mg | 9% | |
| Total Carbs | 7.56g | 5% | |
| Sugars | 3.2g | 25% | |
| Dietary Fiber | 1.39g | 11% | |
| Protein | 9.51g | 37% | |
| Vitamin C | 12.2mg | 40% | |
| Iron | 0.3mg | 3% | |
| Calcium | 16.1mg | 3% | |
* 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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