Directions:
- Cut chicken into 3/4-inch pieces. In a medium-sized bowl, stir together the sherry and 1 teaspoon cornstarch. Add chicken and toss to coat. Let stand at room temperature for 15 minutes.
- Meanwhile, in a small bowl, make a sauce by stirring together the water, soy sauce, 4 teaspoons cornstarch, sugar, vinegar and hot pepper sauce. Set aside.
- In a large skillet or wok, heat oil over medium-high heat. Stir-fry the gingerroot and garlic for 15 seconds. Add the chicken mixture; stir-fry for 3-5 minutes or until no longer pink. Push cooked chicken to the side of the skillet or wok.
- Stir the sauce mixture. Add the sauce mixture to the center of the skillet or wok. Cook and stir until thickened and bubbly. Add green onions and peanuts. Toss all ingredients together with sauce. Cook and stir until heated through, about 1 – 2 minutes. Serve immediately with hot cooked rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 351.77 Kcal (1473 kJ) | ||
| Calories from fat | 133.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.8g | 23% | |
|---|---|---|---|
| Cholesterol | 50.18mg | 17% | |
| Sodium | 1295.23mg | 54% | |
| Potassium | 498.25mg | 11% | |
| Total Carbs | 30.36g | 10% | |
| Sugars | 5.25g | 21% | |
| Dietary Fiber | 3.78g | 15% | |
| Protein | 25.45g | 51% | |
| Vitamin C | 3mg | 5% | |
| Iron | 2.1mg | 12% | |
| Calcium | 35.1mg | 4% | |
| Amount Per 100 g | |||
| Calories | 139.77 Kcal (585 kJ) | ||
| Calories from fat | 52.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.88g | 23% | |
|---|---|---|---|
| Cholesterol | 19.94mg | 17% | |
| Sodium | 514.62mg | 54% | |
| Potassium | 197.96mg | 11% | |
| Total Carbs | 12.06g | 10% | |
| Sugars | 2.09g | 21% | |
| Dietary Fiber | 1.5g | 15% | |
| Protein | 10.11g | 51% | |
| Vitamin C | 1.2mg | 5% | |
| Iron | 0.8mg | 12% | |
| Calcium | 14mg | 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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