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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Blend water, soy sauce, cornstarch, Sherry and sugar in bowl, set aside. | 2. Heat 1 tblsps oil in wok over high heat. | 3. Add chilies and cook until blackened, about 2 minutes. | 4. Add chicken and cook until browned, stirring frequently, 1-2 minutes. | 5. Remove chicken using slotted spoon. | 6. Set aside. | 7. Add remaining 1 tbsp oil to wok. | 8. Add green onions, garlic and ginger and stir-fry 1 minute. | 9. Add broccoli and stir-fry 2 minutes. | 10. Stir sauce and add to wok. | 11. Cover and cook until sauce is thickened and broccoli is crisp-tender, about 3 minutes more. | 12. Mix in chicken and peanuts and heat. | 13. Serve with rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
water	36	tablespoons		0.0	0.0	0.0	0.0
soy sauce	24	tablespoons		203.52	18.9312	31.2576	2.1888
cornstarch	4	tablespoons		121.92	29.2064	0.0832	0.016
sherry	12	tablespoons		-	-	-	-
chicken breast half	10	boneless	skinless cubed boneless	-	-	-	-
peanut oil	4	tablespoons		477.36	0.0	0.0	54.0
red pepper flake	1 1/4	1/4	dried	-	-	-	-
green onion	5	bunches	chopped	-	-	-	-
garlic	5	teaspoons	minced	20.86	4.6284	0.8904	0.07
ginger	5	teaspoons	minced	8.0	1.777	0.182	0.075
broccoli floret	15	cups		-	-	-	-
peanut	1	cup	salted	827.82	23.5498	37.668	71.8904
brown rice	10	cups		6789.5	1410.625	139.49	59.2

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