1 egg
2 tsp. cornstarch
1 tsp. white wine
Dash of red pepper flakes
Dash of salt
1 1/2 lb. chicken breast, cut into 3/4" cubes
8 oz. mushrooms, chopped
2 stalks celery, halved lengthwise then cut into 1/2" pieces (about 1 cup)
1 can water chestnuts, quartered
1/2 cups peanuts
1) In a large bowl, lightly beat the egg with a fork. Stir in the cornstarch, wine, red pepper flakes, and salt. Add the chicken, mushrooms, celery, water chestnuts, and peanuts and stir to coat. (This can be done ahead of time and stored in fridge)
6 Tbsp. water
2 Tbsp. soy sauce
2 Tbsp. brown sugar
2 Tbsp. cornstarch
2) In a small bowl or cup, mix the water, soy sauce, brown sugar, and cornstarch. Set aside.
1 Tbsp. vegetable oil
2 green onions, thinly sliced (white and green parts)
2 tsp. minced garlic (4 cloves)
1 Tbsp. grated ginger
3) In a large skillet, heat the vegetable oil over medium-high heat. Add the green onions, garlic, and ginger and saute for 1 minute, stirring constantly. Add the chicken mixture and cook for 5 minutes, stirring frequently. Pour in the sauce and cook for 2 more minutes. Serves 5-6.
Nutrition Information:
(1 of 5 servings)
Calories- 357, Total Fat- 14.9g (Saturated Fat- 4.3g, Polyunsaturated Fat- 3.4g, Monounsaturated Fat- 5.1g), Cholesterol- 121.5mg, Potassium- 662.3mg, Total Carbohydrate- 19.3g (Dietary Fiber- 3.1g, Sugars- 6.6g), Protein - 38.0g
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