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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Dice chicken into 1-inch pieces. Place the chicken cubes, oil, cornstarch, wine, and soy sauce in a bag and give a quick toss before placing in the refrigerator for 30 minutes to marinate. | 2. While the chicken is marinating, dice bell pepper and cucumber into 1/2-inch squares, dice the red onion, and chop the green onions into 1/2-inch pieces. | 3. Mince the garlic and grate the ginger; set aside. | 4. In a wok or any suitably large frying pan, dry-roast the dried red peppers and peppercorns until they release their aroma; set aside. | 5. In a blender or food processor, combine hoisin sauce, soy sauce, rice wine, vinegar, oyster sauce, sugar, and chicken stock. Toss in the roasted peppercorns and 2 dried peppers and puree until no big chunks of the dried red pepper remain and the peppercorns are pulverized. If you don't have a blender or food processor or if you want to be more thorough, crush the peppers and peppercorns with a mortar and pestle, then just whisk together with the sauce in a small bowl or use the blender anyway. | 6. In the same pan as before, heat 1 tbsp vegetable oil over high heat (smoking hot really) and dump the contents of the chicken bag into the wok and stir fry until it has just cooked through. | 7. Remove chicken from the pan, leaving the hot oil behind, and set aside. You could also fry the peanuts until they achieve a darker brown hue (especially if you only have unroasted peanuts) but I didn't bother. | 8. In the same oil, sauté the cucumber, onion, green onion, and red bell pepper for about 4 minutes over high heat; just to remove their rawness while still retaining their crunchiness. If they start to release liquid, stop cooking and drain them right away. | 9. In the same oil, sauté the ginger and garlic for 30 seconds. | 10. Add contents of the blender (the sauce) and bring to a boil. Keep it at a boil until it has reduced to a thick syrup-like consistency. | 11. Return the cooked chicken to the wok and add the peanuts, the remaining 5 dried peppers, and the cooked vegetables and toss to heat the chicken through and coat with sauce. | 12. Transfer to your serving plate and drizzle with sesame oil. Serve over a bed of rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast	1 1/4		boneless skinless sized	975.2248	0.0	118.2177	52.4467
vegetable oil	1	tablespoon		117.23200000000001	0.0	0.0	13.6
cornstarch	1	tablespoon		30.48	7.3016	0.0208	0.004
rice wine	1	tablespoon		-	-	-	-
soy sauce	1	tablespoon		8.48	0.7888	1.3024	0.0912
red bell pepper	1			-	-	-	-
cucumber	1			-	-	-	-
red onion	1			-	-	-	-
green onion	5	stalks		16.2	3.444	0.5820000000000001	0.282
hoisin sauce	3	tablespoons		105.6	21.1584	1.5888	1.6272
soy sauce	4	tablespoons		8.48	0.7888	1.3024	0.0912
rice wine	3	tablespoons		-	-	-	-
cider vinegar	2	tablespoons		6.257999999999999	0.2771	0.0	0.0
oyster sauce	3	tablespoons		27.54	5.8968	0.7290000000000001	0.135
brown sugar	2	tablespoons		68.4	17.6562	0.0216	0.0
chicken stock powder water	2	tablespoons		-	-	-	-
red chili pepper	2			2.5	0.5506	0.1169	0.0275
szechuan peppercorn	1	tablespoon		-	-	-	-
vegetable oil	1	tablespoon		117.23200000000001	0.0	0.0	13.6
peanut	1/2	cup	roasted	413.91	11.7749	18.834	35.9452
ginger	1	inch		-	-	-	-
garlic clove	3			-	-	-	-
red chili pepper	5			2.5	0.5506	0.1169	0.0275
sesame oil	2	teaspoons		79.56	0.0	0.0	9.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.