Spicy Stir-Fried Chicken and Peanuts
Ingredients
- 1 pound skinless, boneless chicken breast, cut into 1/2-inch pieces
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon dry sherry
- 1 tablespoon cornstarch
- 1/2 teaspoon toasted sesame oil
- 1/4 teaspoon freshly ground pepper
- 1 tablespoon canola oil
- 3 (1/4-inch) slices peeled fresh ginger
- 4 garlic cloves, peeled and crushed
- 1 large red bell pepper, cut into 1-inch pieces
- 1/4 teaspoon crushed red pepper
- 2 tablespoons hoisin sauce
- 1/4 cup low-sodium chicken broth
- 1/4 cup dry-roasted peanuts
Preparation
Combine the chicken pieces, soy sauce, sherry, cornstarch, sesame oil, and ground pepper in a medium bowl.
Heat the canola oil in a large nonstick skillet over medium-high heat. Add the sliced ginger and crushed garlic, and stir-fry for 1 minute. Add the chicken mixture in an even layer, but do not stir for 1 minute. Stir-fry the chicken mixture for 4 minutes, or until the chicken is browned. Stir in the bell pepper pieces and crushed red pepper, and cook for 1 minute. Add the hoisin sauce and low-sodium chicken broth, and stir-fry for an additional 2 minutes, or until the chicken pieces are cooked through and the bell pepper pieces are crisp-tender. Stir in the peanuts.
Print
- Yield: serves 4
Nutritional Information
| Calories per serving: | 261 |
|---|---|
| Fat per serving: | 10g |
| Saturated fat per serving: | 1g |
| Monounsaturated fat per serving: | 5g |
| Polyunsaturated fat per serving: | 3g |
| Protein per serving: | 29g |
| Carbohydrates per serving: | 12g |
| Fiber per serving: | 2g |
| Cholesterol per serving: | 66mg |
| Iron per serving: | 1mg |
| Sodium per serving: | 459mg |
| Calcium per serving: | 30mg |
This Recipe Is
Health
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