Directions:
- In a bowl, combine sherry cornstarch, salt and pepper. Add chicken and stir to coat, then stir in 1 tbs of the oil and let stand for 15 minutes to marinate.
- Prepare cooking sauce and set aside.
- Heat a wok over medium heat. When pan is hot, add 1 tbs of the oil.
- Add the whole peppers and peanuts and cook, stirring, until peppers just begin to char. (If peppers become completely black, discard and start again with new peppers and peanuts). Remove from pan and set aside.
- Add remaining 2 tbs oil to pan and increase heat to high. When oil begins to heat, Add garlic and ginger. Stir one, then add chicken and stir-fry until chicken is opaque (about 3 minutes). Add peppers , peanuts and onion to pan. Stir cooking sauce, add to pan, and cook, stirring, until sauce bubbles and thickens.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 532.1 Kcal (2228 kJ) | ||
| Calories from fat | 337.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 37.52g | 58% | |
|---|---|---|---|
| Cholesterol | 99.77mg | 33% | |
| Sodium | 1299.16mg | 54% | |
| Potassium | 622.41mg | 13% | |
| Total Carbs | 19.26g | 6% | |
| Sugars | 3.94g | 16% | |
| Dietary Fiber | 3.79g | 15% | |
| Protein | 31.59g | 63% | |
| Vitamin C | 55.6mg | 93% | |
| Iron | 2.2mg | 12% | |
| Calcium | 50.9mg | 5% | |
| Amount Per 100 g | |||
| Calories | 250 Kcal (1047 kJ) | ||
| Calories from fat | 158.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.63g | 58% | |
|---|---|---|---|
| Cholesterol | 46.88mg | 33% | |
| Sodium | 610.39mg | 54% | |
| Potassium | 292.43mg | 13% | |
| Total Carbs | 9.05g | 6% | |
| Sugars | 1.85g | 16% | |
| Dietary Fiber | 1.78g | 15% | |
| Protein | 14.84g | 63% | |
| Vitamin C | 26.1mg | 93% | |
| Iron | 1mg | 12% | |
| Calcium | 23.9mg | 5% | |
* 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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