| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Grains | Chinese | Chinese5 | 4 | Servings |
INGREDIENTS
| 2 | Chicken breasts* | |
| 6 | oz | Snow peas |
| 2/3 | c | Soy sauce |
| 1 | t | Minced fresh ginger |
| 5 | Cloves minced garlic | |
| 1/2 | T | Crushed red pepper |
| 2 | T | Cornstarch |
| 2/3 | c | Water |
| 1 | t | Sugar |
| 2 | Egg whites | |
| 3 | T | Oil |
| 1/2 | c | Dry roasted peanuts |
INSTRUCTIONS
whole boneless skinless In a bowl combine sherry; egg whites, sugar, 1 Tbsp corn starch. Mix ingredients well. Cut chicken into bite size pieces and add to egg white mixture; set aside. In another bowl combine the water, 1 Tsbp cornstarch, soy sauce. Pre- heat wok or large saute skillet on high heat. Add the 3 Tbsp of oil. Add the crushed red pepper, garlic and ginger.Cook for 30 seconds and add chicken mixture. Cooking times vary according to appliance used. Cook on high heat until done, stirring occasionally. Reduce heat, add 1/2 cup of peanuts.(I like to pulverize mine in a blender or food processor first. It adds more of a peanutty flavor to the dish.) Add the snow peas and soy sauce mixture,cover and simmer until snow peas are cooked to your taste. This dish is best served with plain white rice and is even tastier as a leftover. (It microwaves well) ENJOY! ! FROM: HERBERT JORGENSEN (DNKX88A) Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 416
Calories From Fat: 198
Total Fat: 22.8g
Cholesterol: 73.1mg
Sodium: 1513mg
Potassium: 549.1mg
Carbohydrates: 17g
Fiber: 3.1g
Sugar: 4.4g
Protein: 36.5g