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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut chicken into thin slices, 2 inches long, cutting against the grain. | 2. Put it into a bowl together with the soy sauce, rice wine, ginger, cornstarch and 1 tsp sesame oil. | 3. Mix well, let mixture marinate for about 20 minutes. | 4. Heat the oil in a wok or large skillet until i t is very hot. Remove the chicken from the marinade with a slotted spoon. | 5. Add it to the pan and stir-fry it for 2 minutes until it browns. | 6. Remove it and leave to drain in a colander or sieve. Pour off most of the oil, leaving about 2 tsp. | 7. Reheat the pan over a high heat and add the dried chilies. | 8. Stir-fry them for 10 seconds, then return the chicken to the pan. | 9. Add the rest of the ingredients and stir-fry for 4 minutes, mixing well. | 10. Serve immediately over white rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast	3/4	lb	boneless	585.1349	0.0	70.9306	31.468000000000004
dark soy sauce	2	teaspoons		-	-	-	-
rice wine	2	teaspoons		-	-	-	-
gingerroot	1	teaspoon	chopped	-	-	-	-
cornstarch	1	teaspoon		10.16	2.4339	0.0069	0.0013
sesame oil	1	teaspoon		39.78	0.0	0.0	4.5
peanut oil	1/3	cup		636.48	0.0	0.0	72.0
red chilies	2		cut	-	-	-	-
orange citrus peel	1	tablespoon	chopped Soaked chopped rind	-	-	-	-
sichuan peppercorn	1/2	teaspoon	roasted ground	-	-	-	-
dark soy sauce	2	teaspoons		-	-	-	-
salt	1/4	teaspoon		-	-	-	-
sugar	1	teaspoon		18.354	4.5908	0.0	0.0
sesame oil	1/2	teaspoon		39.78	0.0	0.0	4.5

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