Estimated Nutrition (whole recipe, rough)
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Sesame | 1 tbsp (14g) | 120 |
| Peanut Oil | 1 tbsp (14g) | 119 |
| Orange Peel | 1 medium (131g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Citrus Peel | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 3/4 Pound Boneless chicken breast
- 2 Teaspoons Dark soy sauce
- 2 Teaspoons Rice wine or dry Sherry
- 1 Teaspoon Finely chopped ginger root
- 1 Teaspoon Cornstarch
- 1 Teaspoon Sesame oil
- 1/3 Cup Peanut oil
- 2 Units Dried red chilies -- cut in lengthwise
- 1 Tablespoon Coarsely chopped fresh -- orange peel or
- 2 Teaspoons Soaked and coarsely chopped -- dried citrus peel
- 1/2 Teaspoon Finely ground roasted -- Sichuan peppercorns
- 2 Teaspoons Dark soy sauce
- 1/4 Teaspoon Salt
- 1 Teaspoon Sugar
- 1/2 Teaspoon Sesame oil
- =
Directions
1.) Cut chicken into thin slices, 2 inches long, cutting against the grain.
2.) Put it into a bowl together with the soy sauce, rice wine, ginger, cornstarch and 1 ts sesame
3.) Mix well, let mixture marinate for about 20 minutes. Heat the oil in a wok or large skillet until it is very hot.
4.) Remove the chicken from the marinade with a slotted spoon.
5.) Add it to the pan and stir-fry it for 2 minutes until it browns.
6.) Remove it and leave to drain in a colander or sieve.
7.) Pour off most of the oil, leaving about 2 ts.
8.) Reheat the pan over a high heat and add the dried chilies.
9.) Stir-fry them for 10 seconds, then return the chicken to the pan.
10.) Add the rest of the ingredients and stir-fry for 4 minutes, mixing well.
11.) Serve immediately over white rice.