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Chicken With Nuts In Hoisin Sauce Recipe
|Whole chicken breast/Chicken cutlet||1 , uncooked|
|Chinese rice wine||1 Tablespoon|
|Tapioca starch||1 Teaspoon|
|Bamboo shoots||1⁄2 Cup (8 tbs)|
|Chinese dried mushrooms||6|
|Raw peanuts/Raw cashews||1⁄2 Cup (8 tbs)|
|Peanut oil/Vegetable oil||6 Tablespoon|
|Hoisin sauce||2 Tablespoon|
Serving size: Complete recipe
Calories 1655 Calories from Fat 1128
% Daily Value*
Total Fat 130 g199.2%
Saturated Fat 21 g105.1%
Trans Fat 0 g
Cholesterol 100.7 mg
Sodium 1623 mg67.6%
Total Carbohydrates 62 g20.8%
Dietary Fiber 12.5 g50.1%
Sugars 13.5 g
Protein 65 g129.9%
Vitamin A 1% Vitamin C 11.9%
Calcium 10.8% Iron 39.9%
*Based on a 2000 Calorie diet
Cut the meat into 1/2 inch (1.5 cm) cubes about 1/4 inch (6 mm) thick.
Marinate with salt, rice wine, and tapioca starch.
Dice the water chestnuts; dice the bamboo shoots.
Soak the mushrooms in hot water for about 15 to 20 minutes.
Remove and discard the stems.
Cut them the same size as the water chestnuts.
Stir fry the raw nuts in 4 Tbs oil to lightly brown them.
Cool on paper towels.
Heat 2 Tbs oil in a wok over high flame.
Add the chicken and stir for about 2 minutes or until the chicken turns white.
Add the mushrooms, bamboo shoots, and water chestnuts and stir for another minute.
Add 2 Tbs hoisin sauce and mix well.
Turn off the heat, add the nuts to the mixture and stir a few times.