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Chinese Pepper Chicken

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)4.6709
Energy (kCal)406.848
Carbohydrates (g)18.3946
Total fats (g)37.3835
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Mix soy sauce, vinegar, sugar, sesame oil and pepper sauce in sealable heavy duty plastic bag. | 2. Add chicken; seal bag and turn to coat with marinade. | 3. Refrigerate at least 1 hour but no longer than 24 hours, turning bag occasionally. Remove chicken from marinade; reserve marinade. | 4. Heat vegetable oil in 12-inch skillet or Dutch oven over medium heat until hot. Cook chicken in oil about 15 minutes, turning occasionally, until brown on all sides. Cover and cook on low heat about 20 minutes longer or juice is no longer pink when centers of thickest pieces are cut. | 5. Remove chicken from skillet, using tongs; keep warm. | 6. Drain all but 1 teaspoon drippings from skillet. | 7. Heat 1 teaspoon drippings and the marinade in skillet over medium high heat. | 8. Stir in gingerroot, garlic and onions. Cook and stir about 30 seconds or until garlic is light golden brown. Stir in mushrooms and bell peppers. | 9. Cook about 5 minutes, stirring occasionally, until bell peppers are crisp-tender. | 10. Serve with chicken. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    soy sauce 2 tablespoons 16.96 1.5776 2.6048 0.1824
    rice wine vinegar 2 tablespoons - - - -
    sugar 1 teaspoon 18.354 4.5908 0.0 0.0
    sesame oil 2 teaspoons 79.56 0.0 0.0 9.0
    red pepper sauce 1/2 teaspoon - - - -
    broiler fryer chicken 1 cut - - - -
    vegetable oil 2 tablespoons 234.46400000000003 0.0 0.0 27.2
    gingerroot 1 teaspoon chopped - - - -
    garlic clove 2 chopped - - - -
    green onion 3 sliced 57.51 12.2262 2.0661 1.0011
    mushroom 1 1/2 cups sliced - - - -
    bell pepper 3 cut - - - -

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



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