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- 2 (about 380 grams) Boneless & Skinless Chicken Breasts, cubed
- 3 ½ Tbsp Peanut Oil
- 50g Cashew Nuts, roasted
- 4 stalks of Scallions, cut into 1-inch segments
- 3 cloves of Garlic, roughly chopped
- 1/2 inches of Ginger, thinly sliced
- 1/2 tsp of Ground Sichuan Peppercorns
- 15 Dried Chilies, cut into 3/4-inch segments
- Marinade
- 2 tsp Chinese Rice Wine
- 2 tsp Light Soy Sauce
- 1 tsp Dark Soy Sauce
- 2 tsp Corn flour
- 2 tsp Peanut Oil
- Sauce
- 1 Tbsp Chinese Black Vinegar
- 1 Tbsp Light Soy Sauce
- 1 Tbsp Dark Soy Sauce
- 1 tsp Sesame Oil
- 2 tsp Sugar
- 2 tsp Corn flour
- 5 Tbsp Water
View Full Recipe at Seasaltwithfood
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 895g | |
| Calories 1203 | |
| Calories from Fat 745 | 62% |
| Total Fat 85.63g | 107% |
| Saturated Fat 14.96g | 60% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3155mg | 131% |
| Potassium 2380mg | 68% |
| Total Carbs 100.2g | 27% |
| Dietary Fiber 11.7g | 39% |
| Sugars 46.23g | 31% |
| Protein 23.49g | 38% |
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