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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a bowl, combine 1 1/2 tablespoons soy sauce and the cornstarch. | 2. Stir in the cut chicken and set aside. | 3. In a small bowl, combine the remaining soy sauce, sherry, honey, vinegar, and ginger. | 4. In a large wok or nonstick skillet, heat the oil over med-high heat. | 5. Add the chicken with its juices to the pan; stirfry for 2 minutes, until the chicken starts to brown. | 6. Add the bell peppers , scallions, and red pepper flakes; cook, stirring, for 2 more minutes. | 7. Add the soy-sherry mixture and the peanuts and cook for 1 minute. | 8. Serve it immediately over rice or refrigerate it for up to 2 days or freeze it for up to 3 months. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
soy sauce	3 1/2	1/2	low sodium	29.68	2.7608	4.5584	0.3192
cornstarch	1	tablespoon		30.48	7.3016	0.0208	0.004
chicken breast	1 1/2	1/2	boneless skinless cut	1170.2697	0.0	141.8612	62.93600000000001
sherry wine	1	tablespoon		-	-	-	-
honey	1	teaspoon		-	-	-	-
red wine vinegar	1	teaspoon		0.95	0.0135	0.002	0.0
ginger	1/2	teaspoon	ground	0.8	0.1777	0.0182	0.0075
peanut oil	1	tablespoon		119.34	0.0	0.0	13.5
red bell pepper	1		cut diced	-	-	-	-
scallion	4	cup	sliced	128.0	29.36	7.32	0.76
red pepper flake	1/4	teaspoon		-	-	-	-
peanut	1/2	cup	unsalted	413.91	11.7749	18.834	35.9452
rice			cooked	-	-	-	-

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