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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 366.3
  • Total Fat: 11.1 g
  • Cholesterol: 49.3 mg
  • Sodium: 213.3 mg
  • Total Carbs: 43.5 g
  • Dietary Fiber: 2.7 g
  • Protein: 22.4 g

View full nutritional breakdown of Chinese Firecracker Chicken Breasts w/Vegetables calories by ingredient
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Chinese Firecracker Chicken Breasts w/Vegetables

Submitted by: CAZLINR

Introduction

We love this. The prep time includes 15 minutes refrigeration time to marinade the chicken.
I adjust the amount of crushed red chili pepper depending on who I'm cooking for. 1 teaspoons=fairly hot dish but I like it. 1/2 t makes it mild.
Enjoy!
We love this. The prep time includes 15 minutes refrigeration time to marinade the chicken.
I adjust the amount of crushed red chili pepper depending on who I'm cooking for. 1 teaspoons=fairly hot dish but I like it. 1/2 t makes it mild.
Enjoy!

Number of Servings: 4

Ingredients

    12 oz sliced marinated chicken*(see below)
    2 T vegetable oil
    1 t sesame oil
    1/4 cup each of green, red, and yellow bell peppers (1"diced)
    1/2 c yellow onion (1/2" diced)
    1 t ground ginger
    1/2 t crushed red chili pepper
    1.5 t washed black beans
    1 t cooking wine
    1 T light soy sauce
    1 T cornstarch mixture (equal parts corn starch
    and water)
    1/4 c water
    garlic (optional), mushrooms (optional)

    Marinade: 1.5 t cornstarch, 1/2 t light salt, 1 egg white, 1 t vegetable oil

Directions

Makes 4 one cup servings:
1. Chop or slice chicken breasts.
2. Stir together marinade ingredients in a mixing bowl and add chicken. ( Make sure to coat all of the chicken.)
3 Refrigerate 15-20 minutes.

Cooking Procedure:
1. Heat vegetable oil in a large wok or non-stick skillet over a high flame. Add marinated chicken breats and stir guickly. Cook for about 50 seconds. Remove and drain well.
2. Add onions, bell peppers, ginger, chili pepper and black beans into the heated skillet. Stir for 30 seconds.
3. Add cooked chicken breast, cooking wine, soy sauce, cornstarch mix and 1/4 c water. Stir until the sauce boils and thickens.
4. Add sesame oil and continue stirring until the ingredients are mixed.

Number of Servings: 4

Recipe submitted by SparkPeople user CAZLINR.






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