Directions:
- Marinade:
- In a non-reactive bowl, prepare the marinade. Combine the rice wine, peanut oil, soy sauce, salt and cornstarch. Stir in the chicken pieces and refrigerate for 20 to 30 minutes.
- Sauce:
- In a small bowl, combine the ingredients for the sauce. Set aside.
- Over high heat, in a wok, bring the peanut oil to almost smoking temperature. Stir-fry the chilies, ginger, garlic and white part of the green onions for 30 to 40 seconds, or until the chilies turn dark. Add the chicken and stir-fry for 1 to 2 minutes, until golden in color.
- Add the sauce and bring to a boil. Add the peanuts. Thicken with the slurry and continue to cook until glossy. Transfer to a serving plate and garnish with julienne green onions.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 554.02 Kcal (2320 kJ) | ||
| Calories from fat | 306.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 34.06g | 52% | |
|---|---|---|---|
| Cholesterol | 67.84mg | 23% | |
| Sodium | 3245.31mg | 135% | |
| Potassium | 602.06mg | 13% | |
| Total Carbs | 27.35g | 9% | |
| Sugars | 14.65g | 59% | |
| Dietary Fiber | 2.97g | 12% | |
| Protein | 32.81g | 66% | |
| Vitamin C | 1.6mg | 3% | |
| Iron | 1.9mg | 11% | |
| Calcium | 41mg | 4% | |
| Amount Per 100 g | |||
| Calories | 193.3 Kcal (809 kJ) | ||
| Calories from fat | 106.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.88g | 52% | |
|---|---|---|---|
| Cholesterol | 23.67mg | 23% | |
| Sodium | 1132.28mg | 135% | |
| Potassium | 210.06mg | 13% | |
| Total Carbs | 9.54g | 9% | |
| Sugars | 5.11g | 59% | |
| Dietary Fiber | 1.04g | 12% | |
| Protein | 11.45g | 66% | |
| Vitamin C | 0.6mg | 3% | |
| Iron | 0.7mg | 11% | |
| Calcium | 14.3mg | 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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