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30 minutes
Prep: 15 minutes
Cook: 15 minutes
662 calories per serving view nutrition facts
4 servings
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| 1 1/2 | pounds | chicken | 3/4 in cubes |
| 1 | each | egg | |
| 1 | cup | flour, all-purpose | |
| 5 | stalks | bok choy | sliced crosswise |
| 3 | each | hot peppers | sliced legnthwise |
| 1 | each | sweet bell pepper | cut in strips |
| 3 | tablespoons | soy sauce | |
| 3 | tablespoons | cornstarch | |
| 3 | tablespoons | sugar | |
| 3 | tablespoons | white vinegar | |
| 3 | tablespoons | chinese wine | |
| 2 | tablespoons | chinese chili paste | |
| 1 | tablespoon | ginger | freshly grated |
| 1 | tablespoon | hoisin sauce | |
| 1 | tablespoon | black peppercorns | |
| 2 | cloves | garlic | minced |
| 1 | tablespoon | vegetable oil | for stir-frying |
| 1 | x | vegetable oil | for deep frying |
| 1/2 | teaspoon | cayenne pepper |
Dip chicken in egg, flour, and fry.
In bowl, mix water, soy, cornstarch, vinegar, hoisin, wine, sugar, chile paste, peppercorns, cayenne.
Heat tablespoon oil in wok and stirfry garlic and ginger.
In a few seconds, add peppers and bok choy.
Fry 1 min, add sauce and meat.
Stir until sauce thickens and coats.
Serve on rice.
| % Daily Value* | |
| Total Fat 27.0g | 42% |
| Saturated Fat 7.0g | 35% |
| Trans Fat 0.0g | |
| Cholesterol 200mg | 67% |
| Sodium 924mg | 38% |
| Total Carbohydrate 47.0g | 16% |
| Dietary Fiber 2.0g | 8% |
| Sugars 11.0g | |
| Protein 54.0g | 109% |
| Vitamin A | 7% | Vitamin C | 145% | |
| Calcium | 8% | Iron | 28% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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History - The Greeks planted Parsley and rue as borders around herb gardens, from whence comes the old saying: "being at the parsely and rue", meaning to be at the beginning of a project....
I just love these,I had this recipe for along time, I got it from my late husband who got it from his mom,Thanks for this, I love this site too,It has so much to chose from.
A delightful gourmet recipe brought to you by Real Food Direct
