Back to School Chicken recipe

All Recipes Best Recipe 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 calories
carbohydrate: 30.8 g
cholesterol: 49.7 mg
fat: 31 g
fiber: 15.5 g
protein: 32 g
saturatedFat: 4.8 g
servingSize: -
sodium: 858.9 mg
sugar: 10.6 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

4 servings

Recipe Note

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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