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Chicken With Peking Sauce

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  Cornstarch 1 Teaspoon
  Chicken breasts 1 Pound, skinned, boned, and cut in bite-size pieces
  Salad oil 3 1⁄2 Tablespoon
  Zucchini 2 Small
  Cooking sauce 1 Cup (16 tbs)
  Garlic 1 Clove (5 gm), minced
  Minced ginger 1 Teaspoon
  Water chestnuts 1⁄2 Cup (8 tbs), cut in quarter
  Bamboo shoots 1⁄3 Cup (5.33 tbs), cut in 1/2 inch squares
  Green onions 3 , thinly sliced

In a bowl, combine cornstarch, soy, and sherry.
Add chicken and stir to coat, then stir in 1 1/2 teaspoons of the oil and let stand for 15 minutes to marinate.
Cut each zucchini lengthwise in 4 slices, then cut in 1/2-inch pieces.
Prepare cooking sauce and set aside.
Heat a wok or wide frying pan over high heat.
When pan is hot, add 2 tablespoons of the oil.
When oil begins to heat, add garlic and ginger.
Stir once, then add chicken and stir-fry until chicken is opaque
Remove chicken from pan.
Add the remaining 1 tablespoon oil to pan.
When oil is hot, add zucchini and stir-fry fori minute, adding a few drops water if pan appears dry.
Add water chestnuts, bamboo shoots, and onion.
Stir-fry for 30 seconds.
Return chicken to pan.
Stir cooking sauce, pour into pan, and cook, stirring, until sauce bubbles and thickens.

Recipe Summary

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Average: 4.1 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1459 Calories from Fat 717

% Daily Value*

Total Fat 81 g124.5%

Saturated Fat 10.2 g51.1%

Trans Fat 1 g

Cholesterol 263.1 mg87.7%

Sodium 1324.4 mg55.2%

Total Carbohydrates 68 g22.8%

Dietary Fiber 11.2 g45%

Sugars 34.3 g

Protein 119 g237%

Vitamin A 47.8% Vitamin C 128.3%

Calcium 18.1% Iron 52.6%

*Based on a 2000 Calorie diet


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Culinary.Crack.a.Jack's picture
Chicken With Peking Sauce Recipe