Sign In Chef

OR

No account yet? Sign up.

Forgot your password?

×

Our Disclaimer (The serious stuff)

By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

Spoonacular is a recipe search engine that sources recipes from across the web. We do our best to find recipes suitable for many diets — whether vegetarian, vegan, gluten free, dairy free, etc. — but we cannot guarantee that a recipe's ingredients are safe for your diet. Always read ingredient lists from the original source (follow the link from the "Instructions" field) in case an ingredient has been incorrectly extracted from the original source or has been labeled incorrectly in any way. Moreover, it is important that you always read the labels on every product you buy to see if the product could cause an allergic reaction or if it conflicts with your personal or religious beliefs. If you are still not sure after reading the label, contact the manufacturer.

We also attempt to estimate the cost and calculate the nutritional information for the recipes found on our site. Again, we cannot guarantee the accuracy of this information. Additionally, our nutrition visualizer that suggests that you limit sodium, sugar, etc., and get enough protein, vitamins, and minerals is not intended as medical advice. Similarly, our health tips are based on articles we have read from various sources across the web, and are not based on any medical training. The team behind spoonacular does not possess any medical qualifications and the information may be found to be incorrect or out of date based on future research. If you need help planning your diet or determining which foods (and recipes) are safe for you, contact a registered dietitian, allergist, or another medical professional.

Spoonacular is not responsible for any adverse effects or damages that occur because of your use of the website or any information it provides (e.g. after cooking/consuming a recipe on spoonacular.com or on any of the sites we link to, after reading information from articles or shared via social media, etc.)

×

Peking Stir-Fry

 
This recipe belongs to the top 10% of the healthiest recipes.healthy
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
This recipe can be made completely dairy-free.dairy-free
 
One serving costs about $26.86 One serving costs about $26.86 One serving costs about $26.86

$26.86 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

1 gluten-free,dairy-free,healthy,gluten free,dairy free lunch,main course,main dish,dinner
spoonacular Score:81%

Spoonacular Score: 81%

 

Peking Stir-Fry might be just the main course you are searching for. This recipe makes 1 servings with 2089 calories, 156g of protein, and 102g of fat each. For $26.86 per serving, this recipe covers 82% of your daily requirements of vitamins and minerals. Not a lot of people made this recipe, and 1 would say it hit the spot. If you have sherry, ginger, soy sauce, and a few other ingredients on hand, you can make it. To use up the peanut oil you could follow this main course with the Salted Peanut Toffee Cookies as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 82%. This score is great. Try Peking Duck Stir-Fry, Chicken and Broccoli Stir-Fry, and Mongolian Beef Stir-Fry for similar recipes.

Ingredients

Servings:
7 oz
7 oz canned baby corn
canned baby corn
1 head
1 head bok choy
bok choy
2
2  carrots
carrots
3 stalks
3 stalks celery
celery
1.5 cups
1.5 cups chicken broth
chicken broth
2 Tbsps
2 Tbsps dry sherry
dry sherry
1 ounce
1 ounce black dried food dye
black dried food dye
1 ounce
1 ounce fresh ginger
fresh ginger
4 large cloves
4 large cloves garlic
garlic
some
some peanut oil
peanut oil
1
1  red bell pepper
red bell pepper
1 cup
1 cup salted peanuts
salted peanuts
10
10  green whole scallions
green whole scallions
3
3  whole skinless boneless chicken breasts
whole skinless boneless chicken breasts
1 pound
1 pound snow peas
snow peas
1.5 Tbsps
1.5 Tbsps soy sauce
soy sauce
7 oz canned baby corn
7 oz
canned baby corn
1 head bok choy
1 head
bok choy
2  carrots
2
carrots
3 stalks celery
3 stalks
celery
1.5 cups chicken broth
1.5 cups
chicken broth
2 Tbsps dry sherry
2 Tbsps
dry sherry
1 ounce black dried food dye
1 ounce
black dried food dye
1 ounce fresh ginger
1 ounce
fresh ginger
4 large cloves garlic
4 large cloves
garlic
some peanut oil
some
peanut oil
1  red bell pepper
1
red bell pepper
1 cup salted peanuts
1 cup
salted peanuts
10  green whole scallions
10
green whole scallions
3  whole skinless boneless chicken breasts
3
whole skinless boneless chicken breasts
1 pound snow peas
1 pound
snow peas
1.5 Tbsps soy sauce
1.5 Tbsps
soy sauce

Equipment

slotted spoon
slotted spoon
sauce pan
sauce pan
frying pan
frying pan
wok
wok
slotted spoon
slotted spoon
sauce pan
sauce pan
frying pan
frying pan
wok
wok


Instructions

  1. Place mushrooms in a small saucepan. Cover with chicken broth and bring to a boil. Remove from heat and let soak for 30 minutes. Drain mushrooms and reserve liquid. Cut stems off mushrooms and cut tops in half. Reserve.
  2. In a large skillet or wok, heat 4 tablespoons of peanut oil until very hot. Saute the chicken strips in small batches until just cooked through and tender; add more peanut oil as needed. Remove chicken strips from skillet and keep warm.
  3. Add 4 more tablespoons peanut oil to skillet and heat until very hot. Quickly saute pepper, celery and scallions for 1 minute. Add carrots and cook 1 minute more. Add bok choy, corn and snow peas; cook 1 minute longer. With a slotted spoon, remove all vegetables from skillet and reserve.
  4. Add reserved soaking liquid, ginger, garlic, sherry, soy sauce and chili oil to skillet. Cook over high heat for 1 minute to thicken. Return vegetables to skillet and quickly coat with sauce.
  5. Arrange chicken on the bottom of a large serving platter. Arrange vegetables on top of chicken and sprinkle with peanuts. Serve immediately. Serves 6 to 8.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $26.86
Ingredient
7 ounces canned baby corn
1 head bok choy
2 carrots
3 stalks celery
1.5 cups chicken broth
2 tablespoons dry sherry
1 ounce black dried food dye
1 ounce fresh ginger
4 large cloves garlic
some peanut oil
1 red bell pepper
1 cup salted peanuts
10 green whole scallions
3 whole skinless boneless chicken breasts
1 pound snow peas
1.5 tablespoons soy sauce
Price
$0.92
$2.41
$0.21
$0.45
$1.13
$0.34
$4.44
$0.16
$0.27
$0.11
$0.60
$0.99
$0.79
$3.01
$10.85
$0.18
$26.86

Tips

Health Tips

  • If you are cooking with wine, be aware that the amount of alcohol that evaporates could be much less than you think. In fact, researchers found that anywhere between 4 and 49 percent of the alcohol in a dish might remain depending on the cooking method, length of cooking, etc. If you're concerned about the amount of alcohol you're consuming, keep an eye on how much wine is going into your dish!

  • If you're following a gluten-free diet, be sure to find a gluten-free soy sauce!

  • Some bouillon/stock products contain gluten, some don't. If you are following a gluten-free diet, always read product labels carefully.

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • get more health tips

Cooking Tips

  • Keeping ginger on hand all the time doesn't mean you have to buy bottled ginger. Instead, freeze fresh ginger whole and grate what you need while its still frozen.

  • When buying celery, make sure the stalks feel firm and the leaves look fresh. Store in your refrigerator's crisper for up to two weeks.

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • Don't have any wine in the house? Red wine vinegar and white wine vinegar can be used to deglaze pans. Chicken/beef broth or grape juice can also be used in place of wine in a pinch, especially if a recipe only calls for a small amount.

  • get more cooking tips

Green Tips

  • According to the Environmental Working Group (EWG), celery is one of the worst vegetables in term of pesticide residue. If you're trying to reduce pesticide residue in your diet, be sure to buy organic celery.

  • Food coloring can definitely make food more attractive, but if you prefer to go the natural route, many colors can be created with the use of fruits, vegetables, spices, etc. Experiment with berries for pinks, reds, and purples, carrots for orange, turmeric for yellow, and so on.

  • Bell peppers are unfortunately on the "dirty dozen" list compiled by the Environmental Working Group (EWG). You might want to buy them organic when you can.

Disclaimer

Nutritional Information

Quickview
2089k Calories
155g Protein
102g Total Fat
163g Carbs
100% Health Score
Limit These
Calories
2089k
104%

Fat
102g
157%

  Saturated Fat
16g
103%

Carbohydrates
163g
55%

  Sugar
54g
60%

Cholesterol
216mg
72%

Sodium
4601mg
200%

Alcohol
3g
17%

Get Enough Of These
Protein
155g
312%

Vitamin A
68935IU
1379%

Vitamin C
880mg
1067%

Vitamin K
803µg
765%

Manganese
7mg
374%

Vitamin B3
73mg
370%

Vitamin B6
6mg
325%

Folate
1194µg
299%

Phosphorus
2242mg
224%

Potassium
7654mg
219%

Fiber
49g
200%

Magnesium
752mg
188%

Selenium
130µg
187%

Calcium
1484mg
148%

Iron
26mg
146%

Vitamin B1
2mg
145%

Vitamin B5
13mg
139%

Vitamin B2
1mg
116%

Copper
2mg
107%

Zinc
10mg
72%

Vitamin E
9mg
62%

Vitamin B12
0.82µg
14%

Vitamin D
0.34µg
2%

covered percent of daily need

Related Recipes