Back to School Chicken recipe
All Recipes Meat and Poultry Recipes Chicken Chicken Breast Recipes Stir-Fry
Ingredients
- 2 tablespoons peanut oil 2 tablespoons sherry 2 tablespoons soy sauce 1 egg white 1 tablespoon cornstarch 1 teaspoon red pepper flakes 3 skinless, boneless chicken breast halves, thinly sliced 3 cloves garlic, chopped 1 cup chicken broth 1 (14.25 ounce) can baby corn, drained 1 cup snow peas 1 cup peanuts 3 bunches green onions, chopped 1 tablespoon sesame oil
Nutrition Info
- 512.1 caloriescarbohydrate: 30.8 gcholesterol: 49.7 mgfat: 31 gfiber: 15.5 gprotein: 32 gsaturatedFat: 4.8 gservingSize: -sodium: 858.9 mgsugar: 10.6 gtransFat: : -unsaturatedFat: : -
Directions Back to School Chicken
Directions
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Whisk peanut oil, sherry, soy sauce, egg white, cornstarch, and red pepper flakes together in a large bowl. Add chicken, toss to coat, and marinate for 30 minutes. Remove chicken from marinade, shake to remove excess, and discard marinade.
Cook and stir garlic in a large skillet or wok until fragrant, about 1 minute. Stir marinated chicken pieces into skillet, cook and stir until cooked through, about 5 minutes.
Stir chicken broth, baby corn, snow peas, peanuts, green onions, and sesame oil into chicken mixture and cook until heated through, about 10 minutes.