Back To School Chicken
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 ⓘ
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
838
kcal
42% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).