RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 1565
| View Recipe |
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| Recipe Name: |
Chinese Chicken |
| Source: |
Merrijoy Rucker |
Submitted by: |
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Last Modified: |
2010-02-03
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Poultry |
Kosher: |
No |
| Ethnicity: |
Chinese |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$10.00
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
1 Pound chicken breast, boneless, skinless cut into chunks
2 Teaspoons peppercorns, Szechwan (pink)
1.5 Teaspoons ginger root
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Directions:
Marinate chicken in cornstarch, sugar, soy and sherry combined with 2 tablespoons of cold water for 30 minutes to 2 hours.
Heat peanut oil in a wok or skillet and stir fry nuts until golden. Be careful not to allow them to burn. Remove nuts.
Lower heat slightly. Drain chicken. Cook in wok in small batches until golden brown. Add more oil if necessary. Drain well.
Remove all but 1 tablespoon of oil. Add peppercorns and fry until fragrant, about 15 seconds. Add garlic and ginger and stir fry 15 seconds. Add chicken and walnuts. Add green onions. Heat.
Turn off heat and add sesame oil. Taste for seasonings and correct if necessary. Serve. |
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| Nutrition per Serving: |
| Calories: |
495 |
Total Carbs: |
15.4 |
Net Carbs: |
0.0 |
| Cholesterol: |
64.0 |
Fat: |
33.4 |
Protein: |
33.09 |
| Fiber: |
3.54 |
Sodium: |
81.56 |
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