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.


Recipe Summary

15 mins
10 mins
30 mins
55 mins
4 servings


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


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.

  • 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

Reviews (1)

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Rating: 4 stars
This is good but let's just tweak the preparation a bit. The chicken does not need to be marinated. Sauté the chicken in the marinade ingredients but do NOT add the egg white and add the cornstarch later. Next add in the veggies and then add the minced garlic - careful not to burn it. Make a slurry with the cornstarch and chicken broth. Pour over the chicken and veggies. Stir to coat thoroughly. After tasting it I added about 1 tsp chili garlic sauce. If I make this again I'll add in some red bell pepper for color. Read More