Spicy Chicken With Green Pepper And Peanuts Recipe

Summary

CuisineCourse
MethodMain Ingredient

Ingredients

 Egg whites2 , slightly beaten
 Cornstarch1 Tablespoon
 Salt1⁄4 Teaspoon
 Garlic powder1⁄4 Teaspoon
 White pepper1⁄8 Teaspoon
 Chicken breasts2 , skinned, boned
 Peanut oil3 Tablespoon
 Garlic2 Clove (10 gm), minced
 Grated ginger root1⁄2 Teaspoon, grated freshly
 Hot pepper flakes1⁄4 Teaspoon
 Green onions4
 Sliced bamboo shoots1 Can (10 oz), drained
 Sliced bell pepper strips1 Cup (16 tbs) (Green Colored)
 Unsalted roasted peanuts1⁄2 Cup (8 tbs)
 Soy sauce3 Tablespoon
 Dry white wine2 Tablespoon
 Sugar1⁄2 Teaspoon
 Peanut oil1 Tablespoon (For Brushing Grill)

Nutrition Facts

Serving size: Complete recipe

Calories 1735 Calories from Fat 907

% Daily Value*

Total Fat 101 g155%

Saturated Fat 16.5 g82.4%

Trans Fat 0.1 g

Cholesterol 199.5 mg

Sodium 3393.4 mg141.4%

Total Carbohydrates 80 g26.7%

Dietary Fiber 24 g95.9%

Sugars 13.8 g

Protein 121 g242.5%

Vitamin A 53% Vitamin C 84.2%

Calcium 29.1% Iron 61.1%

*Based on a 2000 Calorie diet

Directions

Combine all marinade ingredients in shallow bowl.
Cut chicken breasts in half and then into 4 or 5 strips.
Add chicken pieces to marinade.
Refrigerate for 1 hour.
While chicken is marinating, prepare sauce.
Heat oil.
Saute garlic, ginger, and hot-pepper flakes in saucepan for 1 minute.
Add green onions and continue cooking over medium-high heat for 2 minutes, stirring often.
Mix in bamboo shoots, pepper strips, and peanuts; cook for 1 minute.
Stir in soy sauce, wine, and sugar.
Cook until sauce is hot and ingredients are combined.
Remove from heat and reserve.
Preheat stovetop grill.
Brush grill surface lightly with oil.
Cook chicken strips for about 4 or 5 minutes over medium-high heat.
Turn chicken strips once or twice during grilling.
Chicken is done when it is slightly firm to the touch and juices run clear when chicken is cut with a knife.
Remove chicken strips and mound in the center of serving dish.
Top with hot sauce.
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