| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Poultry | 4 | Servings | |
INGREDIENTS
| 1/4 | c | Regular strength chicken |
| broth | ||
| 2 | T | Soy sauce |
| 2 | T | Dry sherry |
| 1 | t | Cornstarch |
| 1 | t | Oriental sesame oil |
| 3/4 | lb | Chicken meat cut into 1/4-by |
| 2-in pieces | ||
| 3 | Cloves garlic, chopped or | |
| slivered | ||
| 1/4 | up to | |
| 3/4 | t | Crushed dried hot red |
| chillies more for you | ||
| chile-heads | ||
| 1 | T | Salad oil |
| 10 | Green onions, ends trimmed | |
| 6 cut into 1 1/4-in | ||
| pieces 4 reserved for | ||
| garnish | ||
| 1/3 | c | Unsalted dry-roasted peanuts |
| 4 | c | Hot cooked rice, about |
INSTRUCTIONS
(Sunset magazine May 95) Mix broth, soy, sherry, cornstarch, and sesame oil to blend; set aside. Mix chicken with garlic and chilies. In a wok or 12-in fry pan over high heat, heat 2 tsp oil untill hot. Add half the chicken mixture; stirfry untill chicken has golden brown tinge and is no longer pink in thickest part, about 3 minutes; remove to dish repeat with remaining chicken, add oil as needed. Return cooked chicken to wok;stir in reserved sauce, onion pieces, and nuts. Cook, stirring, until sauce bubbles and thickens, about 1 minute. Serve with rice; add onion garnish. Serves four. Per serving; 510 cal.(25 percent from fat);28g protien; 14g fat(2.3g sat.);65g carbo.;599mg sodium;60mg chol. deb@nti.com CHILE-HEADS ARCHIVES From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 505
Calories From Fat: 125
Total Fat: 14.3g
Cholesterol: 72.3mg
Sodium: 1112mg
Potassium: 585mg
Carbohydrates: 50.6g
Fiber: 1.7g
Sugar: 1.4g
Protein: 38.8g