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RECIPE
21 INGREDIENTS12 STEPS45min

Fire Pepper Chicken

4.3
4 Ratings
A recipe by P.F. Chang's: "Classic Fire Pepper Chicken is known for two things: peanuts and chili peppers. This recipe is traditional with a modern twist with the use of diced zucchini as one of the main vegetables. It’s a nice balance of protein and veggies."
Fire Pepper Chicken Recipe | SideChef
A recipe by P.F. Chang's: "Classic Fire Pepper Chicken is known for two things: peanuts and chili peppers. This recipe is traditional with a modern twist with the use of diced zucchini as one of the main vegetables. It’s a nice balance of protein and veggies."
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Chef'd
Chef’d brings you fresh ingredients and world famous recipes right to your doorstep!
https://www.getchefd.com/
45min
Total Time
$5.00
Cost Per Serving

Ingredients

US / METRIC
Servings:
2
Serves 2
2/3 cup
6
Dried Chili Peppers
1/4 tsp
Crushed Red Pepper Flakes
1 Tbsp
Sesame Oil
1 Tbsp
Mirin
2 cloves
1/2 Tbsp
White Wine Vinegar
1
1 Tbsp
Unsalted Peanuts , chopped
1/2 Tbsp
Oyster Sauce
1/4 cup
Tamari Soy Sauce
1 Tbsp
to taste
1 cup
Water
2 Tbsp
Canola Oil
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Nutrition Per Serving

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CALORIES
4721
FAT
61.7 g
PROTEIN
48.9 g
CARBS
1028.0 g

Cooking Instructions

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Step 1
Pat dry the Tyson® Chicken Breasts (2) with paper towels and season each side with a pinch each of Salt (to taste) and Ground Black Pepper (to taste) . Cut into ½-inch cubes and set aside.
Step 2
In a medium bowl, separate the egg white and the yolk from the Egg (1) , discard the yolk. With a fork, whisk in the Mirin (1 Tbsp) and the Corn Starch (1 Tbsp) .
Step 3
Add the chicken to the marinade, cover with plastic wrap and refrigerate.
Step 4
Meanwhile, in a small saucepot over high heat, bring Water (1 cup) and the Jasmine Rice (2/3 cup) to a boil. Stir, reduce the heat to low, cover and simmer for 15 minutes. Remove from heat, fluff with a fork and keep warm for plating.
Step 5
Peel the Fresh Ginger (1 Tbsp) mince and set aside. Mince the Garlic (2 cloves) and set aside.
Step 6
Remove the stem, pith and seeds from the Red Bell Pepper (1) ; pith and seeds from the red bell pepper and cut into 1/4 inch dice; set aside. Cut the Zucchini (1) into 1/4 inch dice and set aside.
Step 7
Slice the Dried Chili Peppers (6) in half and set aside. In a small bowl, combine the Tamari Soy Sauce (1/4 cup) , White Wine Vinegar (1/2 Tbsp) , Oyster Sauce (1/2 Tbsp) , and Granulated Sugar (2 pckg) . Stir until all ingredients are incorporated; hold.
Step 8
Heat Canola Oil (1 Tbsp) in a large non-stick sauté pan or wok over medium high heat. Drain the excess marinade from the chicken.
Step 9
When the oil is hot, add the chicken and quickly stir-fry for 5 minutes. Remove the chicken from the pan and add more Canola Oil (1 Tbsp) .
Step 10
Stir-fry the dried red chilies, Crushed Red Pepper Flakes (1/4 tsp) , ginger and garlic for about 1 minute, then add the red bell peppers and zucchini.
Step 11
Cook while stirring for 3 to 5 more minutes until the vegetables are crisp-tender. Add the sauce and stir, then return the chicken to the pan, add the Unsalted Peanuts (1 Tbsp) and stir until all ingredients are well combined.
Step 12
Divide the jasmine rice evenly between two bowls. Top with the Fire Pepper Chicken and drizzle each serving with the Sesame Oil (1 Tbsp) . Serve and enjoy!
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Nutrition Per Serving
Calories
4721
% Daily Value*
Fat
61.7 g
79%
Saturated Fat
10.1 g
50%
Trans Fat
0.1 g
--
Cholesterol
172.3 mg
57%
Carbohydrates
1028.0 g
374%
Fiber
17.7 g
63%
Sugars
915.4 g
--
Protein
48.9 g
98%
Sodium
3096.6 mg
135%
Vitamin D
0.9 µg
4%
Calcium
171.4 mg
13%
Iron
11.7 mg
65%
Potassium
2204.3 mg
47%
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