Chicken Chunks with Peanuts in Spicy Sauce
Yield
4 servingsPrep
20 minCook
30 minReady
1 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
peanuts
|
|
| 3 | cups |
peanut oil
|
|
| 2 | each |
chicken breasts
|
|
| 1 | each |
egg whites
|
*
|
| 1 ½ | tablespoons |
water chestnut flour
|
* |
| 2 | cloves |
garlic
peeled and minced |
|
| 1 | tablespoon |
ginger root
minced |
|
| ½ | cup |
chicken broth
|
|
| ½ | tablespoon |
sesame oil
|
|
| ½ | tablespoon |
red vinegar
|
* |
| ½ | tablespoon |
soy sauce, dark
|
|
| 1 | tablespoon |
sherry
dry |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
peanuts
|
|
| 7.1E+2 | ml |
peanut oil
|
|
| 2 | each |
chicken breasts
|
|
| 1 | each |
egg whites
|
*
|
| 23 | ml |
water chestnut flour
|
* |
| 2 | cloves |
garlic
peeled and minced |
|
| 15 | ml |
ginger root
minced |
|
| 118 | ml |
chicken broth
|
|
| 7.5 | ml |
sesame oil
|
|
| 7.5 | ml |
red vinegar
|
* |
| 7.5 | ml |
soy sauce, dark
|
|
| 15 | ml |
sherry
dry |
|
Directions
Trim ends off green onions and cut light green and white part into 1 inch sections.
Mix all other sauce ingredients in 2-quart saucepan.
Reserve. Pull skin off breasts, then pull chicken meat from bones.
Slice meat into 1 inch strips, then crosswise to make 1 inch chunks.
In bowl large enough to hold chicken, add egg white to water chestnut flour.
Beat mixture with a single chopstick (not an egg beater or whisk).
Stir chicken pieces into egg mixture to coat thoroughly.
Marinate 5 minutes.
