4 Serves
35 Mins
Cut the chicken into bite-sized cubes and marinate with soy sauce, Shaoxing wine, and cornstarch in a bowl.
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Vitamin E
1 mg / 15 mgVitamin K
23 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
7 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
21 µg / 400 µgCalcium
44 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
42 mg / 420 mgPhosphorus
273 mg / 1,250 mgPotassium
379 mg / 4,700 mgSodium
1519 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
29 µg / 55 µgFiber
1 g / 28 gSugar
1 g / 50 gSaturated Fat
10 g / 20 gCholesterol
48 mg / 300 mgCaffeine
0 mgNet Carbs
23 gAlcohol
0 g
Heat the wok over high heat and add oil. Stir-fry the dried red chilies and Sichuan peppercorns until fragrant.
Add the marinated chicken to the wok and sear until golden brown and cooked through.
Toss in the remaining aromatics and sauce ingredients, stirring quickly until the sauce thickens and coats the chicken.
42
g39
g0
g
Chinese
Danish