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Back to School Chicken Recipe

Recipe by: Kristyn

"My mother-in-law gave me this recipe, and we just love it. She used to make it for my husband and his friends when it was time to go back to school after summer break. Serve over rice."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook10 m
  • Ready In55 m
  • 1Whisk peanut oil, sherry, soy sauce, egg white, cornstarch, and red pepper flakes together in a large bowl. Add chicken, toss to coat, and marinate for 30 minutes. Remove chicken from marinade, shake to remove excess, and discard marinade.
  • 2Cook and stir garlic in a large skillet or wok until fragrant, about 1 minute. Stir marinated chicken pieces into skillet; cook and stir until cooked through, about 5 minutes.
  • 3Stir chicken broth, baby corn, snow peas, peanuts, green onions, and sesame oil into chicken mixture and cook until heated through, about 10 minutes.
Footnotes
  • Editor's Note:
  • The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.
Ingredients
  • 4 servings
  • 512 cals
  • 2 tablespoons peanut oil
  • 2 tablespoons sherry
  • 2 tablespoons soy sauce
  • 1 egg white
  • 1 tablespoon cornstarch
  • 1 teaspoon red pepper flakes
  • 3 skinless, boneless chicken breast halves, thinly sliced
  • 3 cloves garlic, chopped
  • 1 cup chicken broth
  • 1 (14.25 ounce) can baby corn, drained
  • 1 cup snow peas
  • 1 cup peanuts
  • 3 bunches green onions, chopped
  • 1 tablespoon sesame oil
Nutrition

Amount per serving ( 5 total)

  • Calories:
    512
    26%
  • Fat:
    31
    48%
  • Carbs:
    30.8
    10%
  • Protein:
    32
    64%
  • Cholesterol:
    50
    17%

Based on a 2,000 calorie diet

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