Try this Cashew Chicken recipe, or contribute your own.
Suggest a better descriptionRinse chicken and pat dry. Cut each piece crosswise into 1/8-inch thick slices; then cut slices into 1-inch squares. Set aside. In a small bowl, stir together soy sauce, cornstarch, sugar, and salt; set aside. Place a wok or wide frying pan over medium-high heat. When pan is hot, add 1 tablespoon of the oil. When oil is hot, add cashews and cook, stirring, until lightly browned; remove with a slotted spoon and set aside. Add remaining 3 tablespoons oil to pan. When oil is hot, add chicken and cook, stirring, until no longer pink. Add pea pods, mushrooms, and broth. Cover and simmer for 2 minutes. Add bamboo shoots; then stir soy sauce mixture and add to pan. Cook, stirring, until sauce is thickened; then summer uncovered, for 1 minute. Add onions; stir until combined. Transfer to a large serving dish and sprinkle with cashews. Makes 6 to 8 servings. Posted to MC-Recipe Digest V1 #201 Date: Thu, 15 Aug 1996 22:33:51 -0700 From: "jjacobs@psln.com"
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Serving Size: 1 Serving (311g) | ||
Recipe Makes: 6 | ||
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Calories: 299 | ||
Calories from Fat: 138 (46%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15.3g | 20 % | |
Saturated Fat 3.3g | 17 % | |
Monounsaturated Fat 5.9g | ||
Polyunsanturated Fat 4.8g | ||
Cholesterol 55.7mg | 17 % | |
Sodium 388.5mg | 13 % | |
Potassium 616.6mg | 16 % | |
Total Carbohydrate 16.5g | 5 % | |
Dietary Fiber 2.1g | 8 % | |
Sugars, other 14.4g | ||
Protein 25.1g | 36 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 299
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