Directions:
- Cut the chicken into very small pieces. Add 2 tsp oil to wok over high heat and when the oil is hot add the chicken. Stir fry until opaque.
- Add water chestnuts and peanuts to the chicken and cook briefly, 10-20 seconds. Remove, drain and set aside.
- Add remaining tsp of oil. Add crushed red pepper, scallions, garlic, ginger and wine. Heat until the aroma rises, less than a minute.
- Add the chicken back to the wok. Mix soy sauce, broth powder, sugar and 3 tbs water. Pour the mixture into the wok and stir fry everything for 10-20 seconds.
- Mix cornstarch with the 1/2 cup water until it is smooth. Stir the cornstarch mixture into the wok. Stir and cook until the sauce thickens.
- Add sesame oil and vinegar and stir.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 348.08 Kcal (1457 kJ) | ||
| Calories from fat | 220.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.46g | 38% | |
|---|---|---|---|
| Cholesterol | 56.38mg | 19% | |
| Sodium | 1045.96mg | 44% | |
| Potassium | 366.84mg | 8% | |
| Total Carbs | 14.87g | 5% | |
| Sugars | 6.09g | 24% | |
| Dietary Fiber | 3.36g | 13% | |
| Protein | 18.96g | 38% | |
| Vitamin C | 3.9mg | 7% | |
| Iron | 2.1mg | 11% | |
| Calcium | 41.5mg | 4% | |
| Amount Per 100 g | |||
| Calories | 176.12 Kcal (737 kJ) | ||
| Calories from fat | 111.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.38g | 38% | |
|---|---|---|---|
| Cholesterol | 28.53mg | 19% | |
| Sodium | 529.22mg | 44% | |
| Potassium | 185.61mg | 8% | |
| Total Carbs | 7.52g | 5% | |
| Sugars | 3.08g | 24% | |
| Dietary Fiber | 1.7g | 13% | |
| Protein | 9.59g | 38% | |
| Vitamin C | 2mg | 7% | |
| Iron | 1mg | 11% | |
| Calcium | 21mg | 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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