Directions:
- Blend water, soy sauce, cornstarch, Sherry and sugar in bowl, set aside.
- Heat 1 tblsps oil in wok over high heat.
- Add chilies and cook until blackened, about 2 minutes.
- Add chicken and cook until browned, stirring frequently, 1-2 minutes.
- Remove chicken using slotted spoon.
- Set aside.
- Add remaining 1 tbsp oil to wok.
- Add green onions, garlic and ginger and stir-fry 1 minute.
- Add broccoli and stir-fry 2 minutes.
- Stir sauce and add to wok.
- Cover and cook until sauce is thickened and broccoli is crisp-tender, about 3 minutes more.
- Mix in chicken and peanuts and heat.
- Serve with rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1164 Kcal (4873 kJ) | ||
| Calories from fat | 273.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 30.34g | 47% | |
|---|---|---|---|
| Cholesterol | 139.24mg | 46% | |
| Sodium | 3390.84mg | 141% | |
| Potassium | 2141.89mg | 46% | |
| Total Carbs | 148.14g | 49% | |
| Sugars | 9.39g | 38% | |
| Dietary Fiber | 17.4g | 70% | |
| Protein | 76.17g | 152% | |
| Vitamin C | 203.3mg | 339% | |
| Iron | 6.9mg | 38% | |
| Calcium | 164.8mg | 16% | |
| Amount Per 100 g | |||
| Calories | 149.59 Kcal (626 kJ) | ||
| Calories from fat | 35.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.9g | 47% | |
|---|---|---|---|
| Cholesterol | 17.89mg | 46% | |
| Sodium | 435.77mg | 141% | |
| Potassium | 275.26mg | 46% | |
| Total Carbs | 19.04g | 49% | |
| Sugars | 1.21g | 38% | |
| Dietary Fiber | 2.24g | 70% | |
| Protein | 9.79g | 152% | |
| Vitamin C | 26.1mg | 339% | |
| Iron | 0.9mg | 38% | |
| Calcium | 21.2mg | 16% | |
* 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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