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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. 1. In a bowl combine chicken with 1 teaspoons of soy sauce and the cornstarch. Marinate for 10 minutes. Meanwhile, soak the dried chillies in hot water for a few minutes. When softened, chop. You can discard the seeds if you want for a little less spice. | 2. 2. Heat a wok or a large sauté pan over high heat. When hot, swirl the oil and add the chicken. Spread the chicken all over the surface of the pan. Sear on both sides until lightly browned but not cooked all the way through about 4 minutes. | 3. 3. Add the chillies, garlic and bell pepper. Stir fry until fragrant. Add the remaining teaspoon of soy sauce, chicken stock and vinegar. Bring to a boil and reduce heat to medium low. Cook for 2 minutes or until the chicken is cooked through. Top with roasted peanuts and serve with rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast	1	lb	boneless skinless cut	780.1798	0.0	94.5741	41.9573
cornstarch	1/2	teaspoon		5.08	1.2169	0.0035	0.0007
soy sauce	2	teaspoons	divided	7.2	0.6684	1.2612	0.012
red chilies	2 -3			-	-	-	-
cooking oil	2	teaspoons		-	-	-	-
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
red bell pepper	1		diced	-	-	-	-
chicken stock	3	tablespoons		16.2	1.5885	1.1340000000000001	0.54
balsamic vinegar	1	tablespoon		14.08	2.7248	0.0784	0.0
peanut	1/2	cup	chopped	413.91	11.7749	18.834	35.9452

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