Ingredients:
Marinade
- 1 lb raw chicken breast, chopped into 1/2 inch cubes
- 4 garlic cloves, chopped
- 1 inch cube fresh ginger, chopped
- 2 tbsp white cooking wine
Other Ingredients:
- 1/2c skinless roasted peanuts (unsalted)
- 1 medium onion, cut into 1 inch squares
- 1 medium green pepper, cut into 1 inch squares
- A handful of dried red chiles (can substitite with a dash of chili powder)
- 8oz sliced water chestnuts, drained
- 1/2c chicken broth (from bouillon)
- 1 tbsp soy sauce
- 2 tbsp peanut sauce
- 2 tbsp peanut oil
Place the chopped chicken, garlic, ginger, and cooking wine in a large bowl and refrigerate while preparing the remaning ingredients.
In a large skillet or wok, heat a tablespoon of peanut oil over medium-high heat for a few seconds, and then add the chiken and its marinade. Stir-fry until the chicken is cooked throughout, about 6 to 8 minutes. Remove the chicken, and add another tablespoon of peanut oil and then stir fry the peanuts for about 3 minutes, until browned. Add the onions, green pepper, water chestnuts, and red chiles just until the vegetables start to brown, about 5 minutes. Add the chicken broth, soy sauce, peanut sauce and mix throughly and serve.
Serves 6.
Nutritional info:
335 calories, 28,5 protein, 17.5 carbs, 17g fat
4 protein, 1 starch, 3 fats
mandyfitness 