|
Serving Size: 6
Preparation Time: 60
minutes
Ingredients:
2 lb chicken thighs --
boned 1k
3 tbsp
cornstarch (corn flour)
1 tbsp soy sauce
4 lg hot peppers -- diced
Seasoning sauce:
1 tbsp dry sherry
2 tbsp soy sauce
1 tbsp splenda
1 tsp salt
1 tsp
cornstarch
1 tsp sesame oil
1 cup
vegetable oil
1 tsp peppercorns
1 tsp
ginger -- minced
1/2 cup peanuts, dry-roasted unsalted -- chopped
Directions:
Lightly pound chicken with the broad side of a
cleaver; cut into " 25mm1 pieces; combine
cornstarch
and
soy sauce in medium bowl; add chicken; mix well.
Let stand 30 minutes. Cut stems from dried peppers.
Combine ingredients for seasoning sauce in a small
bowl and mix well. Set aside.
Heat oil in wok over high heat 1 minute; stir-fry
chicken pieces about 2 minutes until very lightly
browned; remove chicken with a slotted spoon,
draining well over wok; set aside.
Remove oil from wok, except 2 tbsp; heat oil over
medium heat; stir-fry peppers and peppercorns until
peppers turn dark brown; add
ginger
and cooked
chicken; stir-fry 1 minute; add seasoning sauce;
stir well and cook until sauce thickens slightly;
remove wok from heat and stir in peanuts. Serve hot.
Per Serving
(excluding unknown items):
691 Calories; 61g Fat (79.4% calories from fat); 25g
Protein; 11g Carbohydrate; 2g Dietary Fiber; 100mg
Cholesterol; 964mg Sodium. Exchanges: 1/2 Grain
(Starch); 3 Lean Meat; 1/2 Vegetable; 10 1/2 Fat.
More delicious Chinese recipes are available in Nicholas Zhou's cookbook
"Real & Healthy
Chinese Cooking". |
