Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

My mother-in-law gave me this recipe, and we just love it. She used to make it for my husband and his friends when it was time to go back to school after summer break. Serve over rice.

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Recipe Summary

cook:
10 mins
additional:
30 mins
total:
55 mins
prep:
15 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Editor's Note:

The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.

Nutrition Facts

512 calories; protein 32g; carbohydrates 30.8g; fat 31g; cholesterol 49.7mg; sodium 858.9mg. Full Nutrition
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