Cooked rice Marinate chicken in 1 Tbsp soy sauce and rice wine for 30 minutes. Combine 2 Tbsp soy sauce, cornstarch, sugar and vinegar and set aside. Heat oil in wok or skillet. Add red pepper to taste and cook until black. Add chicken and stir fry for 2 minutes. Remove chicken. Add green onions and ginger and stir fry for 1 minute. Return chicken to wok. Cook 2 minutes. Stirring constantly, add soy sauce mixture and any remaining chicken marinade. Add cashews. Serve over cooked rice. Creme de Colorado Cookbook (1987) From the collection of Jim Vorheis
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|Serving Size: 1 Serving (83g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 190 (67%)|
|Amt Per Serving||% DV|
|Total Fat 21.1g||28 %|
|Saturated Fat 3.4g||17 %|
|Monounsaturated Fat 12.1g|
|Polyunsanturated Fat 4.8g|
|Cholesterol 27.8mg||9 %|
|Sodium 219mg||8 %|
|Potassium 206.4mg||5 %|
|Total Carbohydrate 13.2g||4 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 12.7g|
|Protein 12.1g||17 %|
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Calories per serving: 285
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