Directions:
- Combine 4 T soy sauce, 1 1/2 T cornstarch, sugar, sesame oil, chicken stock, and pepper sauce and set aside.
- Combine chicken, egg white, sherry and 1 T cornstarch and marinate 15 minutes.
- Over medium-high heat, heat oil in wok, then add chicken with marinade and cook 3 minutes.
- Remove chicken and drain.
- Add scallions and ginger to wok and stir fry 30 seconds.
- Add sauce and heat through.
- Return chicken to wok and add peanuts and stir fry 1 minute or until sauce thickens.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 585.15 Kcal (2450 kJ) | ||
| Calories from fat | 343.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 38.18g | 59% | |
|---|---|---|---|
| Cholesterol | 70.07mg | 23% | |
| Sodium | 1436.41mg | 60% | |
| Potassium | 779.76mg | 17% | |
| Total Carbs | 25.08g | 8% | |
| Sugars | 5.91g | 24% | |
| Dietary Fiber | 5.14g | 21% | |
| Protein | 34.24g | 68% | |
| Vitamin C | 11.8mg | 20% | |
| Iron | 2.3mg | 13% | |
| Calcium | 76.9mg | 8% | |
| Amount Per 100 g | |||
| Calories | 205.3 Kcal (860 kJ) | ||
| Calories from fat | 120.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.39g | 59% | |
|---|---|---|---|
| Cholesterol | 24.58mg | 23% | |
| Sodium | 503.97mg | 60% | |
| Potassium | 273.58mg | 17% | |
| Total Carbs | 8.8g | 8% | |
| Sugars | 2.07g | 24% | |
| Dietary Fiber | 1.8g | 21% | |
| Protein | 12.01g | 68% | |
| Vitamin C | 4.1mg | 20% | |
| Iron | 0.8mg | 13% | |
| Calcium | 27mg | 8% | |
* 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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