Ginger Chicken with Peanuts
- Number of Servings: 5
Ingredients
1 egg2 tsp. cornstarch1 tsp. white wineDash of red pepper flakesDash of salt1 1/2 lb. chicken breast, cut into ¾” cubes8 oz. mushrooms, chopped2 stalks celery, halved lengthwise then cut into ½” pieces (about 1 cup)1 can water chestnuts, quartered1/2 cups peanuts6 Tbsp. water2 Tbsp. soy sauce2 Tbsp. brown sugar2 Tbsp. cornstarch1 Tbsp. vegetable oil2 green onions, thinly sliced (white and green parts)2 tsp. minced garlic (4 cloves)1” ginger, grated
1) In a large bowl, lightly beat the egg with a fork. Stir in the cornstarch, wine, red pepper flakes, and salt. Add the chicken, mushrooms, celery, water chestnuts, and peanuts and stir to coat. (This can be done ahead of time and stored in fridge)
2) In a small bowl or cup, mix the water, soy sauce, brown sugar, and cornstarch. Set aside.
3) In a large skillet, heat the vegetable oil over medium-high heat. Add the green onions, garlic, and ginger and saute for 1 minute, stirring constantly. Add the chicken mixture and cook for 5 minutes, stirring frequently. Pour in the sauce and cook for 2 more minutes. Serves 5-6.
Serving Size: unknown
Number of Servings: 5
Recipe submitted by SparkPeople user HARV47.
2) In a small bowl or cup, mix the water, soy sauce, brown sugar, and cornstarch. Set aside.
3) In a large skillet, heat the vegetable oil over medium-high heat. Add the green onions, garlic, and ginger and saute for 1 minute, stirring constantly. Add the chicken mixture and cook for 5 minutes, stirring frequently. Pour in the sauce and cook for 2 more minutes. Serves 5-6.
Serving Size: unknown
Number of Servings: 5
Recipe submitted by SparkPeople user HARV47.
Nutritional Info Amount Per Serving
- Calories: 357.3
- Total Fat: 14.9 g
- Cholesterol: 121.5 mg
- Sodium: 477.9 mg
- Total Carbs: 19.3 g
- Dietary Fiber: 3.1 g
- Protein: 38.0 g
Member Reviews