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Add a photoServings: 4
Ingredients
- 5 x boneless chicken breasts
- 6 x egg whites
- 6 Tbsp. cornstarch
- 2 1/4 c. veg. oil
- 1/2 c. fresh roasted peanuts
- 1/4 c. sliced water chestnuts
- 1/4 c. green peas
- 3/4 c. chicken broth
- 1 tsp warm pepper sauce
- 1/2 tsp salt
- 1/2 tsp monosodium glutamate
- 1/2 tsp sesame oil
- 1/4 tsp dry warm peppers, crushed
- 1/2 c. water
Directions
- Cut chicken into 1 inch slices. Combine egg whites. 4 Tbsp. of the cornstarch and 1 tablesppon of the oil, mix well. Pour over chicken and marinate for 1 hour.
- In wok or possibly large sacuepan, heat 2 c. of the oil until very warm with slotted spoon lift abut 1/4 of the chicken from the marinade and fry in warm oil for 2 min, drain and set aside. Repeat with remiaing chicken in another work, heat remaining 3 Tbsp. oil over hight heat. Add in peanuts and vegetables and broth. bring mix to a full boil. Add in warm pepper sauce, sugar, mon glutamati, sesame oil, warm pepper and salt.
- blend remaining 2 Tbsp. cornstarch with cool water and add in to boiling mix. Cook, stirring constantly until thickened and bubbly.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 419g | |
| Recipe makes 4 servings | |
| Calories 1576 | |
| Calories from Fat 1321 | 84% |
| Total Fat 148.95g | 186% |
| Saturated Fat 15.42g | 62% |
| Trans Fat 3.37g | |
| Cholesterol 111mg | 37% |
| Sodium 829mg | 35% |
| Potassium 617mg | 18% |
| Total Carbs 20.57g | 5% |
| Dietary Fiber 2.2g | 7% |
| Sugars 0.95g | 1% |
| Protein 42.54g | 68% |
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