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Ingredients
- 4 Tbsp. Oil
- 1 x Scallion
- 2 x warm peppers, (2 to 3)
- 1 Tbsp. Shredded ginger
- 1 Tbsp. Sherry
- 2 Tbsp. Light soy sauce
- 2 lb Fryer
- 1/2 c. Chicken broth
- 1 Tbsp. Light soy sauce
- 2 Tbsp. Wine vinegar
- 1 Tbsp. Sugar
- 1/2 tsp Salt
- 1 tsp anise pepper, (1 to 2)
- 1 Tbsp. Cornstarch
Directions
- Cut chicken into bite-sized pcs, marinate 15-20 min in ginger, sherry, soy sauce mix. Cut scallion and warm peppers diagonally into 1-inch pcs. Grind anise pepper to pwdr. Mix chicken broth, soy sauce, wine vinegar, sugar, salt and pepper. Heat oil. Add in scallion, and stir fry several times. Add in ginger, sherry, soy mix and chicken to scallions and warm pepper, and stir-fry for 1-2 min more. Add in chicken broth mix, mix well. Cook over low heat till chicken pcs are tender. Add in cornstarch to thicken. Serve.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 925g | |
| Calories 1958 | |
| Calories from Fat 1321 | 67% |
| Total Fat 147.51g | 184% |
| Saturated Fat 30.69g | 123% |
| Trans Fat 1.4g | |
| Cholesterol 463mg | 154% |
| Sodium 4495mg | 187% |
| Potassium 1454mg | 42% |
| Total Carbs 28.17g | 8% |
| Dietary Fiber 1.4g | 5% |
| Sugars 14.98g | 10% |
| Protein 119.36g | 191% |
