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Hot Pepper Chicken


Nutty, ever so slightly sweet and spicy. You have to love how quick and easy to make this delicious dish.













Trans-fat Free, Good source of fiber


2 chicken breasts
skinless, boneless
4 hot chili peppers
1 tablespoon brown sugar
1 tablespoon apple cider vinegar
2 tablespoons soy sauce, tamari
1 tablespoon wine
½ cup water
1 cup peanuts
2 tablespoons vegetable oil


Cut chicken breasts into 1 by 1-inch squares.

Dredge in a mixture of corn starch and salt on a piece of wax paper.

Allow pieces to dry individually on wax paper about 20 minutes.

Remove seeds from fresh peppers.

Coarsely cut into strips.


Mix sugar, vinegar, soya sauce, wine together in a small bowl.


Heat oil in wok until smoking, add dredged chicken, stir fry on all sides.

If oil is hot enough for chicken, pieces will not stick to wok.

Add sugar and vinegar reserve, hot peppers.

Place cover over wok.

Add ½ cup water, cook over medium heat 5 minutes.

Self gravy should form in the bottom of wok.

Stir chicken in gravy so it will cook in gravy.

Gravy should become gelatinous after 5 minutes of cooking.

If it becomes too thick, thin gravy out with small amounts of water.

Sprinkle in 1 cup of peanuts, mix thoroughly.

NOTE: Canned hot peppers are too soft to be used for this dish.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 133g (4.7 oz)
Amount per Serving
Calories 47250% of calories from fat
 % Daily Value *
Total Fat 26g 40%
Saturated Fat 4g 19%
Trans Fat 0g
Cholesterol 37mg 12%
Sodium 495mg 21%
Total Carbohydrate 13g 13%
Dietary Fiber 3g 14%
Sugars g
Protein 47g
Vitamin A 0% Vitamin C 0%
Calcium 5% Iron 14%
* based on a 2,000 calorie diet How is this calculated?


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