Chinese Chicken With Vegetables Recipe
Ingredients
| Whole chicken breast | 1 Large | |
| Mirin/Sherry wine | 2 Tablespoon | |
| Soya sauce | 3 Tablespoon | |
| Ginger | 1 Teaspoon | |
| Sesame oil | 3 Tablespoon | |
| Water chestnuts | 8 Ounce, drained and thinly sliced | |
| Zucchini/Broccoli | 2 , thinly sliced lengthwise | |
| Bamboo shoot | 1 , finely chopped | |
| Cornstarch | 1 Tablespoon | |
| Vinegar | 2 Tablespoon | |
| Oyster sauce | 1 Tablespoon | |
| Chicken bouillon cube | 1 | |
| Water | 1⁄2 Cup (8 tbs) | |
| Roasted unsalted peanuts | 1⁄2 Cup (8 tbs) |
Nutrition Facts
Serving size: Complete recipe
Calories 1472 Calories from Fat 779
% Daily Value*
Total Fat 90 g138.7%
Saturated Fat 13.4 g66.8%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 4740.5 mg197.5%
Total Carbohydrates 103 g34.4%
Dietary Fiber 21.4 g85.8%
Sugars 29.8 g
Protein 76 g151.5%
Vitamin A 17.6% Vitamin C 142.1%
Calcium 17.4% Iron 49.5%
*Based on a 2000 Calorie diet
Directions
Set aside.
In a mixing bowl combine the mirin, soya sauce and ginger.
Stir in the chicken and marinate for one hour.
Heat two tablespoons of the sesame oil in a preheated wok.
Fry the chicken, stirring, one to two minutes.
Remove from wok onto paper towel.
Add the remaining oil and stir in the water chestnuts, zucchini or broccoli and bamboo shoots.
Stir a few seconds.
Add the chicken, the cornstarch mixture with the vinegar and oyster sauce.
Stir in the bouillon cube dissolved in the water.
Add the peanuts, stirring well, and heat through.
Transfer to a serving platter.
Serve hot with plain rice.
Chef
