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Back to School Chicken


"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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55 m servings 512 cals
Original recipe yields 4 servings

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  1. 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.
  2. 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.
  3. 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

Per Serving: 512 calories; 31 g fat; 30.8 g carbohydrates; 32 g protein; 50 mg cholesterol; 859 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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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 corns...