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Порций: 12

Ингредиенты

Cost per serving $1.85 view details

Инструкции

  1. Cube the chicken and dredge it in the flour. Julienne the pepper and carrot. Cut the onion into triangles and the celery into diagonal pcs. Heat a wok over high heat and add in peanut oil. Add in ginger and garlic. Stir in cayenne and Szechuan peppers, as much as you like. To prevent it from having too much heat, scrape out the seeds and ribs from the peppers.
  2. Stir in nuts, and then the chicken. Stir in the vegetables; pour in juice, wine, soy sauce, and stock. Bring to a boil.
  3. Remove the ginger (and Szechuan peppers). Stir in sesame oil and simmer to thicken and reduce the mix. Add in a little cornstarch mixed in cool water if a thicker sauce is desired, or possibly just reduce the sauce by simmering. If you add in cornstarch, allow at least 20 additional min for cooking to remove the "uncooked" taste from the sauce.
  4. Serve immediately over rice or possibly fresh Chinese noodles.
  5. Serve with:

Nutrition Facts

Amount Per Serving %DV
Serving Size 208g
Recipe makes 12 servings
Calories 427  
Calories from Fat 207 48%
Total Fat 23.65g 30%
Saturated Fat 5.63g 23%
Trans Fat 0.09g  
Cholesterol 52mg 17%
Sodium 368mg 15%
Potassium 432mg 12%
Total Carbs 27.95g 7%
Dietary Fiber 2.4g 8%
Sugars 11.77g 8%
Protein 21.59g 35%
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