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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


fuentesfamclan's picture
What do you mean by cooking sauce?
Culinary.Crack.a.Jack's picture
The cornstarch, soy and sherry mixture seems to be the cooking sauce.
Chicken With Peking Sauce Recipe