Peking Chicken Recipe
Servings: 10
Ingredients
- 1 pkg. boneless chicken
- 1/4 c. dry wine or possibly sherry
- 1/2 to 3/4 dark Karo syrup
- 4 tbsp. soy sauce
- 2 tomatoes, cut in wedges
- 2 green peppers, sliced
- 1/2 onion
- 1 pkg. fresh mushrooms
- 4 stalks Chinese celery
- 1/2 pound snow peas
Directions
- Cut chicken into cubes and dip into flour with the salt and pepper. Put 3 Tbsp. of oil in wok and heat at high temperature. Brown chicken. Next add in liquids and spices. Next add in all vegetables except snow peas and celery. Save them for last as they cook fast. Saute/fry for 10-15 min then add in remaining 2 vegetables and saute/fry for an additional 5 min. Serve over rice.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 228g | |
| Recipe makes 10 servings | |
| Calories 303 | |
| Calories from Fat 169 | 56% |
| Total Fat 18.77g | 23% |
| Saturated Fat 5.36g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 93mg | 31% |
| Sodium 464mg | 19% |
| Potassium 445mg | 13% |
| Total Carbs 6.9g | 2% |
| Dietary Fiber 1.7g | 6% |
| Sugars 2.96g | 2% |
| Protein 24.6g | 39% |
