Really tasty and good with rice or egg noodles. Recipe note - also included is 2 ground star anise, but I could not get the analyser to recognise them.
| 1 | tbsp oil |
| 1 | spring onion, sliced diagonally into 1 inch pieces |
| 2 | green chili peppers, sliced diagonally into 1 inch pieces |
| 1 | tbsp ginger, grated |
| 1 | tbsp cooking sherry |
| 2 | tbsp soy sauce, light |
| 1 | lb chicken breast, diced |
| 1/2 | cup chicken stock |
| 1 | tbsp soy sauce, light |
| 2 | tbsp red wine vinegar |
| 1 | tbsp sugar |
| 1/2 | tsp. salt |
| 1 | tbsp cornflour |
- Cut chicken into bite-sized pieces, marinate for 15-20 minutes in ginger, sherry, soy sauce mixture. Cut the spring onion and hot peppers diagonally into 1-inch pieces. Grind anise pepper to powder. Mix chicken stock, soy sauce, wine vinegar, sugar, salt and pepper.
- Heat oil. Add the spring onion, and stir fry several seconds. Add the ginger, sherry, soy mixture and chicken to the spring onions and hot pepper, and stir-fry for 1 - 2 minutes more.
- Add chicken stock mixture, mix well. Cook over low heat until the chicken pieces are tender. Add cornflour mixed with a little water to thicken.
Chicken, Main Dish, Asian, Marinade, Quick, Stir Fry
| Nutrition Facts | ||||||
Serving Size 363.1g |
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Amount Per Serving |
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Calories 510 Calories from Fat
138 |
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% Daily Value* |
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|
Total Fat
15.3g 24%
|
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|
Saturated Fat
3.2g 16%
|
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|
Cholesterol
193mg 64%
|
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|
Sodium
2297mg 96%
|
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Total Carbohydrates
14.2g 5%
|
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|
Dietary Fiber
1.1g 4%
|
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|
Sugars
7.4g |
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|
Protein
72.7g
|
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|
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation. |
Nutritional Analysis
| Nutrition Grade
96% confidence |
Good points |
Bad points |
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