Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
939
Calories
45g
Protein
59g
Fat
59g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Peanut | 1 oz (28g) | 161 |
| Sesame | 1 tbsp (14g) | 120 |
| Peanut Oil | 1 tbsp (14g) | 119 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Napa Cabbage | 1 cup shredded (89g) | 22 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
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
- 2 tsp roasted peanut oil
- 1 lb chicken breast, cut into 1-inch pieces
- 1 oz honey-roasted peanuts (¼ cup)
- 1 to 2 dried red chili peppers, crushed
- 1 tbsp soy sauce
- 1 tsp toasted sesame oil
- 2 tsp rice vinegar
- 1½ cups fresh cilantro leaves
- 4 cups finely shredded napa cabbage or 2 cups hot cooked rice
Directions
1
Heat roasted peanut oil in a 10-inch heavy skillet over medium-high heat.
2
Add chicken.
3
Cook and stir for 2 minutes.
4
Add peanuts and crushed pepper.
5
Cook and stir 3 minutes more or until chicken is just cooked through.
6
Add soy sauce,sesame oil, and vinegar.
7
Cook and stir 2 minutes more.
8
Remove from heat.
9
Stir in cilantro.
10
Spoon over cabbage or rice.
11
Serve immediately.
Recipe sourced from
fandom